Name: Creamy Mushroom Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups cremini mushrooms (Thinly Sliced); 2 tb. avocado oil; 2 cups beef broth; ¾ cup half & half cream; 2 tb. butter; 3 tb. all-purpose flour; 1 tsp. salt; ½ tsp. nutmeg; ¼ tsp. white pepper; parsley (for Garnish)

There is nothing more I love than a warm and comforting bowl of creamy soup. It is the perfect starter to a big meal, as well as a wonderful light lunch. Mushrooms are very popular in this house. It is one of those vegetables I buy every week! Being so, mushrooms are the star of this creamy mushroom soup.

How to make Creamy Mushroom Soup

This soup is so easy to make and uses the simplest of ingredients. It comes together in less than 30 minutes! I make this creamy mushroom soup lighter than others by skipping the heavy cream, and opting for a half & half cream instead. You can also use whole milk if you prefer as well. It comes out just as creamy, but less fat and calories!

I sautéed cremini mushrooms since that is what I typically have in my fridge, but, Portobello and other varieties would be just as delicious. Once the mushrooms are cooked, I set them aside and create a roux using butter and flour. I then add beef broth which, can be substituted for vegetable broth to keep the recipe vegetarian. Then you add the cream, spices, half-half, cooked mushrooms and let it simmer before serving.

Serve this soup with some crusty bread and enjoy!

STEP 1

Using a paper-towel, wipe off any dirt on the mushrooms and then slice them thinly.

STEP 2

In a medium deep pot, add the avocado oil over medium-high heat. Add the sliced mushrooms and Sautee for 3-4 minutes until completely wilted. Set aside in a small bowl.

STEP 3

Add the butter to the pot. As soon as the butter melts, add the flour to make a roux.

STEP 4

After a couple minutes, add the beef broth and then add the half and half cream. Keep whisking slowly over a medium-low heat for about 5 minutes until creamy and thickened.