Mushroom Soup Recipe

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Mushroom Soup

Cathy Gillespie


Very good.

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Stove Top


2 Tbsp
olive oil
1 large
onion, chopped
1 tsp
garlic, minced
1 lb
mushrooms, sliced
28 oz
vegetable broth
1 c
potatoes, sliced
1 Tbsp
thyme, chopped
bay leaf
12 oz
evaporated skim milk
salt and pepper

Directions Step-By-Step

Heat olive oil in soup pot over medium heat. Add onion and garlic; cook stirring occasionally, until opaque but not brown. Add mushrooms and continue cooking with a lid on; about 10 minutes, until mushrooms are cooked. Add broth, potato, thyme and bay leaf. Simmer until the potato is tender, remove bay leaf, and puree with hand blender. Add milk. Bring to boil and season with salt and pepper.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American