This Thick & Creamy Healthy Mushroom Soup is filled with earthy mushrooms, aeromatic onions, flavorful herby oregano, and bright chives. And it's made without cream or flour, so it's lighter and gluten free. But oh so thick and creamy and scrumptious. Definitely a bowl of love. #mushroomsoup #mushroomrecipes #soup #easydinner #comfortfoods #fallrecipes
Break up with hands or rough chop the mushrooms. Then add to a food processor. Pulse to get the mushrooms chopped into various sizes…tiny, small, and medium pieces for various textures in the soup, but mostly you want tiny and small. NOTE, if you are using a mini food processor, do this in 2-3 batches.
If you are doing these steps a day or more ahead, store the onions and mushrooms separately in the fridge. Otherwise, move on to cook.
Preheat a soup pot. Add olive oil and then the diced onion. Stir and reduce heat to medium so the onions don’t burn.
To the onions in the pot, add the processed mushrooms and sauté them about 6-8 minutes.
Add the salt and pepper and the Vegetable broth.
In a separate bowl, add 1 cup milk and whisk in the 1/4 cup cornstarch until dissolved, creating a slurry.
Whisk the cornstarch and milk slurry into the soup. Bring up to a simmer stirring constantly until it starts to thicken. Continue to simmer for another 5 minutes.