Ingredients
- 2 tbsp butter or olive oil
- 1½ lb mushrooms (¾ lb cremini, ¾ lb portabella), sliced
- 1 small shallot or ½ onion, finely diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 2 tsp soy sauce (or 1 tsp Worcestershire)
- 1 tsp Dijon mustard
- 3 tbsp all-purpose flour (or 1½ tbsp cornstarch, see Notes)
- 5 cups low-sodium vegetable or chicken broth
- 1 cup milk
- ¾ cup half-and-half (or evaporated milk)
- ½–1 tsp kosher salt, to taste
- ½ tsp black pepper, plus more to finish
- 2 tsp lemon juice
- parsley, chopped, for serving
Equipment
- large pot or Dutch oven
- Wooden spoon
- whisk
- ladle
- cutting board
- chef's knife
- measuring cups and spoons
- blender or immersion blender
Method
- Heat butter/oil in a pot over medium-high. Add mushrooms and ¼ tsp salt; cook 6–8 minutes until browned and most liquid evaporates.
- Add shallot; cook 2–3 minutes. Stir in garlic and thyme for 30 seconds.
- Mix in soy sauce and Dijon. Sprinkle flour over mushrooms; cook 1 minute, stirring.
- Gradually whisk in broth until smooth. Simmer 5–7 minutes until slightly thickened.
- Reduce heat to low. Stir in milk and half-and-half. Blend 1–2 cups of soup until smooth; return to pot. Do not boil.
- Finish with lemon juice, salt to taste, and black pepper. Garnish with parsley.
Nutrition
Calories: 280kcalCarbohydrates: 20gProtein: 11gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 720mgPotassium: 550mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 1.8mg
Notes
Gluten-free: skip flour. Stir 1½ tbsp cornstarch into the cold milk; add in Step 5 and heat gently to thicken.
Extra rich: add ¼ cup cream at the end.
No green onion used.
Extra rich: add ¼ cup cream at the end.
No green onion used.
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