Complete recipe
Creamy mushroom soup
Deeply browned mushrooms blended into a smooth soup with onion and garlic.
35 minutes4 servingseasylow budget
Ingredients
- Mushrooms500 g · sliced
- Onion1 medium · diced
- Garlic2 cloves · minced
- Broth3 cups · ready-to-use broth
- Milk · optional1/2 cup · refrigerated
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Wipe mushrooms clean and slice them.
- Peel and dice onion; mince garlic.
- Measure broth and milk, if using. Set out an immersion blender.
- Warm a little oil in a large pot over medium-high heat. Cook mushrooms in batches for 8–10 minutes until browned; set aside a few for serving.
- Reduce the heat to medium. Add onion and cook for 4–5 minutes until softened, then garlic for 30 seconds.
- Add broth, bring to a simmer and cook for 10 minutes. Remove from the heat and blend with an immersion blender until as smooth as you like, keeping its head submerged.
- Stir in milk, if using, and warm gently without boiling. Season, divide between bowls and add the reserved cooked mushrooms.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.