Prep time
20 min
Ranging in sizes and colours, mushrooms are the star ingredient of this soup! This recipe uses white and cremini mushrooms. For an earthy flavour, try using morels, chanterelles or king oysters.
Cook time
30 min
Servings
6
Prep time
20 min
Cook time
30 min
Servings
6
Ingredients
- 280 mL (1 ⅛ cups) white mushrooms
- 280 mL (1 ⅛ cups) cremini mushrooms
- 60 mL (¼ cup) vegetable oil
- 30 mL (2 tbsp) onion, diced
- 30 mL (2 tbsp) garlic, peeled and chopped
- 15 mL (1 tbsp) whole wheat flour
- 250 mL (1 cup) 2% milk or unsweetened fortified plant-based beverage
- 250mL (1 cup) vegetable broth
- 5 mL (1 tsp) fresh thyme, finely chopped
- 60 mL (¼ cup) fresh chives, finely chopped
Directions
- Clean and chop mushrooms about 1 cm in size.
- In a pan, heat oil on medium heat. Add onion, garlic and sauté for about 3 minutes, or until soft and translucent.
- Add the mushrooms and cook for 15 minutes, until they become ⅓ of their original size.
- Mix in the flour, milk, and broth. Bring to a simmer while stirring every 5 minutes for 20 minutes.
- Once thickened, add the thyme and simmer for an additional 5 minutes.
- Garnish the soup with chives and serve with a slice of whole grain bread.
Recipe highlights
Tips
- You can use dried mushrooms instead of fresh ones. Replace white and cremini mushrooms with 190 mL (¾ cup) dried mushrooms.
- You can use dried herbs instead of fresh ones. A general rule is to use ⅓ of the amount listed in the ingredients list.
- This soup can be stored in a container for up to 3 days in the refrigerator and 4 months in the freezer.
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