Mushroom soup recipe | cream of mushroom soup | without cream | healthy mushroom soup with milk

Melt 1 tbsp of butter and 1/2 tsp of oil in a pot.

Add 1 small finely chopped onion and sauté until translucent.

Stir in 1 tbsp of finely chopped garlic and cook until fragrant.

Add 200 grams of mushrooms and cook until they release moisture.

Season with 1/2 tsp of black pepper powder and salt to taste.

Sprinkle in 1/4 tsp of mixed herbs and stir well.

Pour in 2 cups (400 ml) of milk and bring to a simmer.

Add 1 tsp of wheat flour to thicken the soup, stirring continuously.

Cook until the soup reaches the desired consistency.

Garnish with 2 tbsp of finely chopped coriander leaves before serving.

Dietary

Allergens