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.
Start your free trial to view this recipe.
You'll get access to our full library of dietitian made meals.Start Free Trial
.25yellow onion(s), diced
1garlic clove(s), minced
.5Cupmilk of choice
Salt & pepper, to taste
Use vegan butter, unsweetened plant-based milk, and vegetable stock.
Gluten Free Option
Use a GF 1:1 all-purpose flour.
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.
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.
Season with salt and pepper to taste. Store leftovers in airtight containers in the fridge.