Creamy Mushroom Soup

Creamy Mushroom Soup

A hearty and flavorful mushroom soup made with slightly expired whole milk. Ensure the milk is still safe to consume before using.

15
Prep Time (min)
25
Cook Time (min)
40
Total Time (min)
6
Servings

Ingredients

  • 2 cups sliced mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable broth
  • 1 cup slightly expired whole milk
  • Salt and pepper, to taste
Difficulty:Medium
Tags:
soupmushroomcomfort food

Instructions

1

In a large pot, melt the butter over medium heat.

2

Add the mushrooms, onion, and garlic. Cook until the mushrooms are golden and the onion is translucent.

3

Sprinkle the flour over the mushroom mixture and stir well to coat.

4

Gradually add the vegetable broth, stirring constantly to prevent lumps.

5

Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the mushrooms are tender.

6

Stir in the slightly expired whole milk and season with salt and pepper.

7

Simmer for another 5 minutes, then remove from heat.

8

Using an immersion blender or a regular blender, puree the soup until smooth.

9

Serve hot and enjoy!

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