Description
Indulge in the rich flavors of homemade cream of mushroom soup – a quick, healthy alternative with layers of taste. Elevate your dishes effortlessly!
Ingredients
Scale
- 8 oz Baby portabella mushrooms (Sliced)
- 2 tablespoons salt
- 2 tablespoons butter
- 1 shallot (finely chopped)
- 2 tablespoons flour
- 1 teaspoon thyme
- 2 cloves garlic (minced)
- 1/8 teaspoon nutmeg
- 1/2 teaspoon fresh ground pepper
- 4 cups milk
- 2 cups veggie stock
Instructions
- In a cast iron skillet, melt butter over medium-low heat.
- Lay out sliced mushrooms in the skillet and sprinkle with salt. Cook for 2 minutes, then stir.
- Continue cooking mushrooms for about 10 minutes until they reduce in size, ensuring a low and slow process to extract mushroom juices.
- Add shallots to the pan, stir, and allow to cook for 3 minutes.
- Incorporate thyme, garlic, pepper, and nutmeg. Give it a good stir.
- Stir in flour and let it cook for 2-3 minutes.
- Start adding milk 2 cups at a time, allowing the sauce to thicken before adding more. Aim for a coating consistency on a spoon.
- Once all the milk is added, stir in the veggie stock until the mixture starts to bubble.
- Soup may appear thick; add milk slowly if needed, avoiding over-thinning. Stir well.
- Serve hot with toasted bread, use in casseroles, gravies, or as a standalone dish.
- For storage, cool the soup and jar it up for future use (Note: It will thicken as it cools).
Equipment
Buy Now →- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup