Nothing beats the winter blues like a warm bowl of homemade soup. And lucky for you, this mushroom soup recipe is the perfect blend of healthy and comforting!
Creamy mushroom soup
Serving size 2
Store-bought mushroom soups tend to be filled with more preservatives and heavy creams than actual mushrooms. This recipe, however, makes for a healthy, comforting dish you can feel good about eating!
- 1 cup portobello mushrooms, finely chopped
- 2 cups white or brown mushrooms, finely chopped
- 1 small onion, finely diced
- 1/2 tablespoon garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons cornstarch
- 2 cups vegetable broth, hot
- 1/4 cup mixed dried mushrooms such as shiitake and oyster (optional)
- 1 cup milk or milk alternative
- Salt (to taste)
- If you don’t have any dried mushrooms, don’t worry about them. But if you do, add them to the hot vegetable broth to give it even more mushroom flavour. Let them soak for a few minutes, then remove the softened mushrooms, and chop them into small pieces. Add them to the mixture of other mushrooms and onions once they have cooked a little.
- Place the mushrooms, onions, garlic and olive oil in a large frying pan or wok. Cook on low heat until the onions and mushrooms become tender.
- Stir in the cornstarch, and mix until well combined.
- Slowly pour in the vegetable broth, and stir constantly. Let simmer for 6–8 minutes, stirring regularly.
- Pour in the milk and salt. Stir to combine. Allow to simmer, stirring every few minutes until the soup has thickened.
- Serve immediately. Enjoy!
This recipe can easily be made vegan by replacing the cup of milk with a cup of soy or almond milk.