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Creamy Mushroom Soup

  • 25 min
  • Easy
  • 16

A smooth and creamy mushroom soup made with Minor's® Mushroom Base.

  • Butter, unsalted -- 1-1/2 oz
  • Button mushrooms, sliced -- 24 oz
  • Thyme, fresh, chopped -- 2 tsp
  • Garlic, minced -- 1 Tbsp
  • Milk, full fat -- 64 fl oz
  • Water, hot -- 48 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
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.
In the same pot, combine milk, water and Mushroom Base using a wire whip. Heat until boiling, stirring frequently.
In a bowl using a wire whip, blend half and half and Dry Roux into a smooth slurry. Set aside.
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.