This easy creamy mushroom soup requires less than 10 ingredients and only about 30 minutes of your time to make. We swapped low-fat milk and blended half of the soup to provide you with the creamy texture of the typical cream of mushroom soup.
Enjoy this soup with a hearty piece of bread or as a small starter or side for your balanced dinner. Get your family involved! Have your children rinse off the mushrooms.
5 8-ounce packages of cremini (baby bella) mushrooms
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
2 shallots, chopped
2 cloves of garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups vegetable broth
2 1/2 cups low-fat milk
parsley (fresh or dried)
Roughly chop mushrooms. Add oil and butter to a large pot and cook over medium heat until butter melts.
Add mushrooms, salt and pepper. Cook, stirring often, for about 10 minutes.
Add shallots, and cook while stirring often, about 5 minutes. Add flour and stir to combine.
Add stock and milk. Scrape off any browned bits from the bottom. Allow the mixture come to a low boil, about 5 minutes.
Remove from heat, transferring half to a blender. Remove center piece of lid and place a clean towel over opening. Blend until almost smooth.
Return to pot and stir in parsley.
Enjoy topped with fresh chopped parsley!
Be sure to capture a picture if you make this recipe and post it on Instagram, tag us at @mybalancednutrition