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Creamy Mushroom Soup

I love a classic mushroom soup & this recipe delivers all the flavours you know & love! A ton of tender mushrooms & a rich, garlicky broth make for a delicious & comforting easy lunch idea! Serve with a chunk of crusty bread or buttery crackers & enjoy!

Creamy Mushroom Soup


- 3 Tbsp butter

- 2 large onions, finely diced

- 1 lb button mushrooms, sliced

- 1 lb cremini mushrooms, sliced

- 3 cloves garlic, minced

- Splash of wine (I used red)

- 3 Tbsp flour

- 1 tsp each; salt, pepper, dried oregano & dried thyme

- 3 cups vegetable broth

- 1 cup milk of your choice (or heavy cream)


1. In a large pot, melt butter and saute onions, mushrooms and garlic until mushrooms are soft and tender over medium heat, about 8-10 minutes. Add in wine and cook for an additional minute or two. This adds so much delicious flavour!

2. Sprinkle flour over mixture and stir, cooking for 2 minutes. Then stir in broth, one cup at a time mixing well in between to remove any lumps. Add in seasonings and stir. Lower temperature to medium-low heat and let simmer for 5 minutes.

3. Stir in milk and heat through. Serve warm and enjoy!

*If you're looking for an even creamier soup, remove half of the soup and using an immersion blender, puree until smooth. Add it back into the pot and stir together. Enjoy!

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