Mushroom Soup Recipe

 

Mushroom Soup Recipe

Ingredients

1 large onion, diced

A small handful of fresh herbs (parsley, thyme, dill — about 1 tsp of each, or to taste)

6–7 cups mushrooms, sliced (not too thin)

4 cups chicken broth

1 cup beef broth

1 cup cold milk

2 heaping tablespoons flour

A generous splash of white wine

Salt and pepper, to taste

4 tablespoons butter

Instructions

Sauté the aromatics: In a large pot, melt the butter over medium-high heat. Add the diced onion and cook for about 8 minutes, stirring occasionally, until softened and lightly golden.

Cook the mushrooms: Add the mushrooms to the pot and continue cooking for another 8 minutes. Keep the heat high enough to let them brown slightly — a light char brings out great flavor.

Add herbs and seasonings: Stir in the fresh herbs and cook for another 2 minutes until fragrant.

Deglaze and simmer: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Then add both broths, salt, and pepper. Bring the soup to a gentle boil.

Thicken the soup: In a small bowl, whisk together the cold milk and flour until smooth. Slowly pour this mixture into the simmering soup while whisking continuously to prevent lumps.

Finish and serve: Reduce the heat and let the soup simmer for another 20 minutes, or until it reaches your desired thickness. Taste and adjust seasoning as needed.

Serve warm and enjoy — simple, rich, and comforting!