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Creamy Mushroom Soup

Food

Ingredients

2 tbsp unsalted butter

24 oz white mushrooms, cleaned & sliced

1 large sweet onion, diced (~300g)

4 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/4 tsp red pepper flakes (or to taste)

salt & pepper, to taste

1/2 cup dry white wine

1 cup milk (almond works well)

1/4 cup (32g) cornstarch

3 cups vegetable broth

Directions

In a large stockpot, melt the butter over medium heat. Add in the mushrooms, onion & garlic, and sauté for 4-5 minutes, stirring frequently.

Stir in the herbs & seasonings, then carefully add the wine. Allow to simmer for about 2-3 minutes.

Meanwhile, in a medium bowl, whisk the milk & cornstarch together well, until there are no lumps.

Stir the milk mix & vegetable broth into the pot, then simmer on low for about 45 minutes.

Once done, add half of the soup to a blender and blend until smooth & creamy. Return blended soup to pot and stir together. Alternatively, use an immersion blender to blend until desired consistency is reached.

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