A creamy and savory mushroom soup recipe without the heavy cream. Goes great with a slice of rosemary french bread!
Author:Cathi at scratchandstitch.com
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
1 tablespoon olive oil
2 tablespoons butter, divided
1 whole yellow onion, chopped
1 clove garlic, minced
20 whole (2 bunches) Crimini mushrooms, chopped
2 cup low-sodium chicken stock or vegetable stock
2 cups skim milk, divided
½ teaspoons dried thyme
1 tablespoon fresh parsley, finely chopped
¼ teaspoons sea salt
¼ teaspoons black pepper ( I recommend Veggie Pepper)
2 tablespoons all-purpose flour
¼ cup Parmesan cheese, shredded
In a large pot, add olive oil over medium heat. Add onion and mushrooms. Cook, stirring occasionally until onions become translucent and mix becomes juicy. Approximately 10 minutes. Stir in garlic and cook approximately 3 minutes.
Add chicken stock, 1½ cups milk, thyme, parsley, salt, and pepper. Bring to a boil then reduce to low heat.
In a separate pan over medium heat, add remaining butter. Once butter is fully melted, add flour and whisk until fully incorporated. Slowly add remaining milk and whisk until fully incorporated. Add to pot.