If you’re like me, chunky mushroom soup is the only way to go. I enjoy smooth chunkless soup too, don’t get me wrong, but with my love of mushrooms, I need to have some chunks in there.
I didn’t expect this recipe to be as quick as it was, but by the time I had turned off the stove and stopped my recorder, only 10 minutes had passed. This chunky mushroom soup is delicious, healthy and super freaking easy. Great for those winter afternoons by the fire, watching Netflix!
What you will need:
- 1 cup chopped mushroom mix (cremini, enoki, shiitake, oyster, button)
- 1 big tablespoon of butter
- parsley, garlic flakes and coriander seeds
- 2 tablespoons flour
- 1/2 cup broth (I used chicken)
- 1 cup milk
- salt/pepper to taste
The first thing you’ll want to do is create the mushroom roux, which is basically your veggies, butter and flour. It will help thicken everything up.
So in a pot, heat up your butter and saute the mushrooms for about 2-3 minutes on medium, until they are cooked. Add in your spices, mix together.
Now it’s time to add in the flour, stir it up real nice, so ALL of it mixes well with the butter and mushrooms. There shouldn’t be visible white flour.
Add in your broth and stir until the broth has thickened up.. Then it’s time to add in the milk. You’ll want to stir frequently, otherwise the milk will burn to the bottom, and so it will thicken.
If after 5 minutes, you’re milk hasn’t thickened up, add in a bit more flour (1 tsp). Stir in your salt and pepper. It’s basically done! Again, if your soup hasn’t thickened up yet, turn off the heat and let the soup sit for a few minutes (it will thicken up more during this process).
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