✤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
❖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.
