Mushroom Soup
lunch

Mushroom Soup

0 Servings
30 Minutes

If you like garlic you can increase the number of cloves here! For a thicker soup, add an extra tablespoon of flour in the beginning.

INGREDIENTS


  • .5
    Tablespoon
    butter
  • .25
    yellow onion(s), diced
  • 1
    Tablespoon
    flour
  • .5
    Teaspoon
    dried thyme
  • 1
    garlic clove(s), minced
  • 225
    g
    mushrooms, sliced
  • .5
    Cup
    milk of choice
  • 1.5
    Cup
    stock
  • Salt & pepper, to taste
Plant-Based Option

Use vegan butter, unsweetened plant-based milk, and vegetable stock.

Gluten Free Option

Use a GF 1:1 all-purpose flour.

INSTRUCTIONS

1.

Melt the butter in a medium pot over medium heat. Add the onions and cook until soft and translucent, around 4 minutes. Add the flour, thyme, and garlic, stir and cook for 1 minute.

2.

Add the mushrooms to the pot and cook until just soft, around 3-4 minutes. Add the milk and stock and bring to a low simmer for 7-10 minutes.

3.

Season with salt and pepper to taste. Store leftovers in airtight containers in the fridge.

Nutrition Information

Calories
169 per serving
Carbs
20.4g per serving
Protein
11.1g per serving
Fat
5.6g per serving
Fiber
2g per serving
Sodium
291.1mg per serving
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