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Extra Creamy Mushroom Soup

Extra Creamy Mushroom Soup

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It’s perfect as a main course! So, so creamy…

It’s so interesting how polarizing certain ingredients can be. Pickles, olives, salami…these are just a couple of the ingredients we hated when we were growing up, but have (thankfully) come to see are actually amazing and delicious. Those foods, plus one more, were things we never would have dained to eat, but now crave on a weekly basis. What’s the other controversial food, you’re wondering? Mushrooms. Oh man, did we hate mushrooms…but somewhere along the way, we came to realize that they’re not slimy, icky earth stumps – sometimes they can be – but they can also actually be totally amazing.

Serves 8
40 minutes


3/4 cup (1 1/2 sticks) unsalted butter, cubed
1/2 cup all-purpose flour
1 1/2 cups whole milk

1 1/2 pounds baby portabella or cremini mushrooms, sliced
1 yellow onion, finely chopped
3 ribs celery, finely chopped
3 carrots, finely chopped
4 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 cup dry white wine
3 tablespoons olive oil
3 cups low-sodium vegetable or chicken broth
2 cups parmesan cheese, grated
kosher salt and freshly ground pepper, to taste


In a medium saucepan over medium heat, melt butter, then sprinkle in flour to create a roux.

Cook roux for 2-3 minutes, or until golden, then stir in whole milk. Continue cooking for 8-10 minutes, or until thickened.

Remove from heat and set aside until ready to use later.

Melt olive oil in a large stock pot or Dutch oven over medium-heat and sauté onion, celery and carrot for 6-8 minutes, or until softened. Season with salt and pepper.

Add mushrooms and cook until softened, 5-7 minutes. Stir in garlic and cook for 1-2 minutes, or until fragrant. Season with thyme, sage and rosemary.

Pour in wine to deglaze pan, making sure to scrape up browned bits from the bottom of the pan, then add vegetable or chicken broth.

Bring to a boil, then reduce heat to a simmer and cook for another 15 minutes.

Stir in cooled roux and cook for another 5-10 minutes before serving, then add in parmesan cheese.

Transfer soup to serving bowls and serve hot.

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