Creamy Mushroom Soup
A comforting and creamy mushroom soup that transforms expired mushrooms into a delicious meal while ensuring food safety.
Ingredients
- 2 cups expired mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 cups vegetable broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped onion and minced garlic to the pot, and cook until they become soft and translucent.
Add the sliced mushrooms and dried thyme to the pot, and cook for 5-6 minutes until the mushrooms release their moisture.
Sprinkle flour over the mushroom mixture and stir well to coat.
Gradually pour in the vegetable broth while stirring continuously to avoid lumps.
Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
Return the soup to the pot and stir in the milk.
Season with salt and pepper to taste.
Simmer for an additional 5 minutes to heat through.
Serve the creamy mushroom soup hot, garnished with fresh parsley.
Enjoy!