Creamy Mushroom Soup

A smooth and creamy mushroom soup made with Minor's® Mushroom Base.
  • 0:25 TIME
  • 16 Portions



Butter, unsalted1-1/2 oz
Button mushrooms, sliced24 oz
Thyme, fresh, chopped2 tsp
Garlic, minced1 Tbsp
Milk, full fat64 fl oz
Water, hot48 fl oz

Minor's Mushroom Base (No Added MSG)* Gluten Free 

4 oz

Half and half

16 fl oz

Minor's Dry Roux (Sauce/Soup Thickener) 

4-3/4 oz



  1. In a large sauce pot, melt butter. Add mushrooms, thyme and garlic; sauté until fully cooked, approximately 5-7 minutes. Remove from heat. Puree half of mushroom mixture and return to pot.
  2. In the same pot, combine milk, water and Mushroom Base using a wire whip. Heat until boiling, stirring frequently.
  3. In a bowl using a wire whip, blend half and half and Dry Roux into a smooth slurry. Set aside.
  4. Gradually pour the slurry into the boiling soup mixture, stirring constantly. Reheat to a boil, stirring frequently. Reduce heat and gently boil for 1 minute, stirring occassionally.

*No added MSG other than that which naturally occurs in the hydrolyzed proteins and autolyzed yeast extract.