White Button Mushroom Soup0
Whenever I have leftover white button mushrooms, this is my go-to soup recipe! You can downsize the recipe and make even just a small cup of it with a just few leftover mushrooms. There is no heavy cream added to this soup, making it a healthy alternative to most of the creamy mushroom soups out there. With a few simple ingredients that include onion, garlic, and beef broth, this recipe is super easy to make. I like to add a little thyme for a nice, herby flavor.
The trick to getting a nice texture is to blend half of the soup in your Magic Bullet, then combine it with the other half of the soup and reheating in the pot. This thickens the soup and creates the perfect texture – not too thick, and not too runny.
When prepping your mushrooms, don’t wash them with water or they will get soggy. You can use a paper towel or vegetable brush to clean off any pieces of dirt on them before chopping them for use in your soup.
White Button Mushroom Soup
- 2 Tbsp butter
- 8 oz white button mushrooms, sliced
- 1/2 onion, chopped
- 2 garlic cloves, finely chopped
- 3 Tbsp all-purpose flour
- 2 cups beef broth
- 1/4 tsp. salt
- 1/4 tsp. thyme
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 1/4 cup whole milk
- Melt the butter in a large pot over medium heat.
- Add the mushrooms, onion and garlic and cook for 10 minutes until the mushrooms are slightly browned.
- Add the flour and stir. Cook for 5 minutes.
- Add the beef broth, salt, thyme, pepper and nutmeg and bring to a boil.
- Remove from heat and cool to room temperature.
- Add half of the soup to a Magic Bullet cup and blend until smooth. Add back into the pot, stir in the milk and reheat the soup.
Makes 4 cups.