Description
A light and velvety mushroom soup that delivers rich umami flavors without the use of cream. Perfect for a weeknight meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (crushed)
- 1 tbsp fresh thyme (chopped)
- 1 lb mushrooms (sliced)
- 2 tbsp all-purpose flour
- 4 cups vegetable stock (low-sodium)
- ¾ cup low-fat milk
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley (chopped for serving)
Instructions
- Heat oil in a large pot, sauté the diced onion for 3-4 minutes.
- Add the crushed garlic and chopped thyme. Stir for an additional 3 minutes.
- Add the sliced mushrooms and sauté for 5-8 minutes until softened.
- Add the flour, stir and cook for 3-4 minutes.
- Pour in the vegetable stock, stir and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
- Remove ½ of the soup and blend in a blender until smooth. Return the blended soup to the pot.
- Add the milk and seasonings, stir through and bring to a simmer.
- Taste the soup for seasoning and top with chopped parsley before serving.
Notes
For added depth, mix different types of mushrooms and adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 generous bowl (roughly 1 to 1 1/4 cups)
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg