2 Tbsp butter
¼ medium yellow onion, minced
8 ounces of fresh baby portabello mushrooms
1 garlic clove, minced
3 Tbsp all purpose flour
2 cups veggie or chicken broth
1 cup 2% milk (or ½ cup heavy cream)
½ tsp salt
¼ tsp pepper
- Melt the butter in a medium saucepan over medium heat. Add the onions and mushrooms, stirring to coat. Saute until the mushrooms have released their liquid and started to brown. Add the garlic and saute until fragrant, about 1 minute.
- Stir in the flour until is absorbs all remaining butter and liquid, and cook for 1-2 minutes until lightly browned (this helps to avoid the chalky flour flavor).
- Pour in the broth and stir vigorously to combine and ensure there are no lumps. Then add in the milk, salt and pepper.
- Bring up to a low simmer, and simmer uncovered for a few minutes (5-6) until thickened to your desired consistency.
Original recipe and notes of recipe visit: Homemade Cream of Mushroom Soup @ anotherroot.com