Cream of Mushroom Soup

Warm your soul with this hearty bowl of mushroom soup  

This recipe is adapted from Whitewater Cooks by Shelley Adams

The beginning of Fall means it is officially comfort food season, and nothing is more comforting than a hearty bowl of soup! This mushroom soup recipe is creamy, flavourful, and simple to prepare. Whether you’re warming up on a chilly evening or impressing guests at a dinner party, this mushroom soup promises to be a delightful experience that celebrates the humble mushroom in all its glory. 

Makes 8 servings 

What You Need:

• 2 tbsp vegetable oil
• 1 medium sized onion, diced
• 5 cloves garlic, chopped
• 1 tbsp fresh rosemary, chopped
• 1.5 pounds mushrooms, thick sliced
• 1/3 cup butter
• 1/3 cup flour
• 1/2 tsp ground thyme
• 4 cups milk
• 2 cups low-sodium chicken or vegetable stock
• 1 tsp fresh rosemary, chopped
• salt & pepper to taste

How You Make Mushroom Soup

 1. Preheat oven to 375°F (190°C).

2. Heat oil in a large pot over medium heat. Add the onions and cook until softened. Add garlic and fresh rosemary, and saute for a few more minutes. 

3. Add the mushrooms and toss everything to combine.

4. Spread the mushroom and onion mixture on a baking sheet and place in the oven for 25 minutes, stirring occasionally. Remove the baking sheet from the oven once mushrooms and onions are tender and turn golden brown. 

5. Melt the butter in the same pot used to saute the onions. Add the flour and stir to make a roux. Add the ground thyme and stir the roux for a couple of minutes. 

6. Pour in the milk slowly, whisking to avoid lumps. Simmer over medium-low heat for five minutes until thickened.

7. Add half of the onion and mushroom mixture and stock into the food processor or blender, and puree until very smooth. Add the puree and the rest of the onion and mushroom mixture to the soup pot. Stir to combine and bring to a simmer for a few minutes. 

8. Season with 1 tsp. fresh thyme, salt, and lots of freshly ground black pepper  

Nutrients per serving:

290 Calories 

29 g Carbohydrates 

12 g Protein 

15.2 g Fat 

1.9 g Fibre 

 We hope you enjoy this recipe for cream of mushroom soup!

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