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Kitchen Notebook

January 04, 2018

Cream of Mushroom Soup

35 Mins

Cream of Mushroom Soup

Serves 2


  • 8 oz Mushrooms, sliced
  • 4 cloves Garlic, minced
  • ½ Tbsp Olive Oil
  • ½ Onion, finely diced
  • 1½  cups Vegetable Broth
  • ¾ cup Milk or Coconut Milk
  • 2 sprigs Thyme, stems removed
  • Salt & Pepper

In a large, deep pot over medium high heat, add the olive oil to heat.

Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.

Pour in the vegetable broth and the milk or coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.

Scoop out two cups of soup (with some mushrooms) and pour into your blender.

Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.

Serve the soup and top with your favourite toppings and enjoy!

35 Mins Recipe Veg

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35 Mins Recipe Veg

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