Ingredients for Best Ever Mushroom Soup
- 1 pound mixed mushrooms
- 1 medium onion
- 2 tablespoons butter
- 0 tablespoons sunflower oil (recipe specifies olive oil)
- 4 cups chicken stock
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- fresh herbs (optional) for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Best Ever Mushroom Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Best Ever Mushroom Soup
- Finely dice 1 medium onion.
- Clean and halve 1 pound of mixed mushrooms (cremini, button, oyster, etc.).
- In a large pot or Dutch oven, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 2 minutes until softened.
- Add the halved mushrooms and cook for another 4 minutes, stirring occasionally.
- Sprinkle 2 tablespoons of all-purpose flour over the mushrooms and onions. Stir vigorously to ensure no lumps remain and cook for 1 minute.
- Gradually whisk in 2 cups of vegetable or chicken stock, stirring constantly to prevent clumping. Scrape the bottom of the pot to ensure no bits of flour remain.
- Gradually whisk in 1 cup of milk, continuing to stir.
- Continue adding the remaining stock (2 cups) and milk (1 cup) alternately, whisking constantly until all liquid is incorporated and the soup is smooth.
- Season generously with salt and freshly ground black pepper to taste.
- Reduce heat to low, cover, and simmer gently for 20 minutes to allow the flavors to meld.
- Taste and adjust seasoning as needed before serving. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
36g
Fat
54g
Carbs
7g
