Here’s my healthy, hearty mushroom soup recipe that I make year round, a delicious hearty soup to serve for lunch, brunch or a side to your dinner. Super simple to make and so delicious. Serve it up in a pretty bowl. For sure your family and guests will be in “Wow” of you when you let them know you made it from scratch. Enjoy!
Ingredients:
1 lb Mushrooms, criminis, baby bella….
1 medium sweet Onion, diced
3 garlic cloves, minced
2 Tablespoon Avocado Oil
1 Tablespoon Amino acid or low Sodium Soy Sauce
1/4 teaspoon dried Thyme
1/4 cup All purpose Flour
2 cups Broth, Vegetable or Chicken
1 cup Milk, (I use 2 %)
Sea salt & Fresh cracked Black Pepper, To taste
Optional: Croutons, Fresh parsley
Directions:
Clean mushrooms using a paper towel to remove any dirt, roughly cut the mushrooms. Keeping a few to slice to use for garnish on top when serving.
In a large saucepan on medium high heat add 1 Tablespoon of avocado oil, onions and garlic, cook approximately 4 minutes stirring occasionally to assure garlic doesn’t burn.
Add the rough cut and sliced mushrooms, thyme and then seasoning with sea salt and pepper cook until browning stage stirring regularly, when mushrooms are brown, pick out sliced mushrooms and set aside to use for garnish.
Time to make a Roux ( This is a thickener) Add to the mushrooms pushing them to the side of the saucepan add the remaining of 1 tablespoon of avocado oil then add in the flour stirring continuously, this will thicken mixing in the mushrooms takes about 1 minute.
Add broth and bring to a boil. Then lower temperature to simmer adding the milk continue to simmer, stirring occasionally for approx. 15-20 minutes.
Add Amino acid or low sodium Soy sauce, cook another minute or two.
Using an Immersion blender roughly blend keeping mushroom soup chunky unless you prefer creamy smooth texture blend more.
Add sea salt and pepper to taste.
Serve adding a few slices of mushrooms and garnish with fresh parsley and croutons. Enjoy!