Rich, comforting, and made with pantry staples, this Creamy Mushroom Soup is the perfect solo meal. All you need to grab is some fresh mushrooms and half an onion—the rest comes straight from your kitchen. Simmered with butter, milk, a bouillon cube, and a dash of thyme, then blended for a velvety finish, it’s the ultimate quick and cozy soup. Simple, satisfying, and made without waste, it’s proof that cooking for one can be deliciously rewarding.
Wondering what to do with the rest of your mushrooms? Try this Marinated Mushroom Salad
Creamy Mushroom Soup
Mushrooms, butter and a roux come together to make a creamy dish
Ingredients
- 1 tbsp butter
- ÂĽ lb mushrooms coarsely chopped
- ½ small onion coarsely chopped
- 1 ½ tsp flour
- 1 cup milk
- 1 chicken bouillon cube
- salt & pepper
Instructions
- In a wide frying pan, melt butter over medium heat
- Add mushrooms & onion, cook stirring until the onions are limp and there's no more liquid
- Stir in flour until well combined, it may become bubbly
- Pull from heat and gradually stir in 1milk
- Place back on heat, add bouillon cube (breaking it up with the spoon) and thyme leaves
- Cook until thickened
- Remove from heat, use a blender or food processor to whip until smooth
- Add salt & pepper to taste
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