Total time: 40 mins | Serves: 8
Comforting and delicious with loads of flavor – this homemade extra creamy mushroom soup will not make you buy soup in a can again!
INGREDIENTS
Roux:
1 1/2 c. whole milk
3/4 c. (1 1/2 sticks) unsalted butter, cubed
1/2 c. all-purpose flour
Soup:
1 yellow onion, finely chopped
1 1/2 lbs baby Portabella or cremini mushrooms, sliced
4 cloves garlic, minced
3 ribs celery, finely chopped
3 carrots, finely chopped
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 c. dry white wine
3 c. low-sodium vegetable or chicken broth
3 tbsp olive oil
kosher salt and freshly ground pepper, to taste
2 c. Parmesan cheese, grated
How to Make Extra Creamy Mushroom Soup
Step 1: Melt the butter in a medium saucepan over medium heat. To the melted butter, sprinkle the flour to make the Roux. Cook for about 2 to 3 minutes or until golden. Then, whisk in the whole milk and keep cooking for another 8 to 10 minutes or until the Roux has thickened. Take the pan off the heat when done and set it aside.
Step 2: In a large stock pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the onion, celery, and carrot. Saute for about 6 to 8 minutes or until tender. To taste, season with salt and pepper.
Step 3: To the pot, add the mushrooms and continue to cook for an additional 5 to 7 minutes or until the mushrooms have softened. Add in the garlic, stir, and cook for 1 to 2 minutes more or until aromatic. Then, season with thyme, sage, and rosemary.
Step 4: Now, pour in the wine and scrape the bottom of the pan to release the browned bits. Next, add the vegetable or chicken broth. Bring the mixture to a boil. Once boiling, decrease the heat to a simmer and cook for another 15 minutes.
Step 5: To the mixture, stir in the cooled Roux. Cook for an additional 5 to 10 minutes.
Step 6: Serve the extra creamy mushroom soup right away with sprinkles of Parmesan cheese. Enjoy!
Ingredients
- Roux:
- 1 1/2 c. whole milk
- 3/4 c. (1 1/2 sticks) unsalted butter, cubed
- 1/2 c. all-purpose flour
- Soup:
- 1 yellow onion, finely chopped
- 1 1/2 lbs baby Portabella or cremini mushrooms, sliced
- 4 cloves garlic, minced
- 3 ribs celery, finely chopped
- 3 carrots, finely chopped
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/2 c. dry white wine
- 3 c. low-sodium vegetable or chicken broth
- 3 tbsp olive oil
- kosher salt and freshly ground pepper, to taste
- 2 c. Parmesan cheese, grated
Instructions
Step 1: Melt the butter in a medium saucepan over medium heat. To the melted butter, sprinkle the flour to make the Roux. Cook for about 2 to 3 minutes or until golden. Then, whisk in the whole milk and keep cooking for another 8 to 10 minutes or until the Roux has thickened. Take the pan off the heat when done and set it aside.
Step 2: In a large stock pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the onion, celery, and carrot. Saute for about 6 to 8 minutes or until tender. To taste, season with salt and pepper.
Step 3: To the pot, add the mushrooms and continue to cook for an additional 5 to 7 minutes or until the mushrooms have softened. Add in the garlic, stir, and cook for 1 to 2 minutes more or until aromatic. Then, season with thyme, sage, and rosemary.
Step 4: Now, pour in the wine and scrape the bottom of the pan to release the browned bits. Next, add the vegetable or chicken broth. Bring the mixture to a boil. Once boiling, decrease the heat to a simmer and cook for another 15 minutes.
Step 5: To the mixture, stir in the cooled Roux. Cook for an additional 5 to 10 minutes.
Step 6: Serve the extra creamy mushroom soup right away with sprinkles of Parmesan cheese. Enjoy!
