| Yield: | 8 Servings |
Ingredients
- 4 cups Mushrooms
- ¼ cup Chopped Onions
- 1 ea Celery Stock
- 1 ea Carrot
- 2 tbs Butter
- 2½ cups Beef Broth
- 2 cloves Garlic, crushed
- ¼ tsp Thyme
- ¼ tsp Dried Basil
- ¼ tsp Worcestershire Sauce
- FOR THE ROUX:
- 3 tbs Butter
- 4½ tbs Flour
- 1½ cups Fairlife Whole Milk
Instructions
- For the stock: Add carrot and celery to 2 tbs butter and stir on medium heat for 1 minute. Add mushrooms and saute for 5 minutes. Add beef broth and bring to a boil. Reduce heat and simmer for 20 minutes. Use a blender, or blender stick to blend stock together with the mushrooms. Prepare Roux: Melt 3 tbs butter in shallow saucepan. Add flour, a bit at a time while stirring. Stir for 2 minutes without burning. Add 1½ cups milk, a bit at a time, while stirring. When all milk has been added add this mixture to the soup stock, also stirring continuously. Stir until thickened. Bring to a simmer and cook for additional 5 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 132 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 24 mg |
| Sodium | 182 mg |
Reviews
Not very creamy, I prefer the classic taste of Ree D’s recipe. And yes, use the garlic
How is the garlic used in this recipe?
Our family really enjoyed this soup and it was so easy to make.
This is the second recipe for mushroom soup that lists garlic, but doesn’t include it? Did I miss something?
Issues with type-O’s and incomplete directions however it was absolutely delicious! I used 1/2 & 1/2 instead of milk. Making a 2nd pot today to freeze in individual servings for days when cooking isn’t possible. I will never go back to taking a can out of the pantry for a quick meal!
Celery “stock” as a vegetable ingredient should be “stalk”. Otherwise, the soup will be very, very runny.
So good. I used 2% milk, it is still rich & creamy
Wonderful soup. Very easy to prepare,