Creamy Mushroom Soup Recipe/How to make creamy Mushroom Soup

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without added cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more affordable.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are widely available and less expensive.

Mince 5 cloves of garlic.

Dice 1 large onion.

Wash and rinse 400 g of white button mushrooms to clean the dirt.

Strain the mushrooms to remove excess water and cut them into small pieces.

Melt 20 g of butter in a pot and add 1 tablespoon of oil to avoid burning.

Add minced garlic and wait until the color changes slightly.

Add chopped onions and sauté until translucent.

Season with salt and pepper and continue to sauté until onions are fully cooked.

Add 3 tablespoons of cornstarch and mix well to combine.

Pour in 1 cup of chicken stock and add 2 cups of water, then bring to a boil.

Once boiling, add the mushrooms and stir.

Cook until the mushrooms become soft, stirring occasionally.

After mushrooms are soft, add 1 cup of cooking cream and let it boil for a few minutes to thicken.

Add dried thyme and parsley for extra flavor, if desired.

Let the soup boil until it reaches a thicker consistency.

Serve hot with bread or on its own.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens