Lunch/ Recipes/ Soups

Mushroom soup with Italian herbs

Herby mushroom soup

This mushroom soup is creamy, has a lot of fresh herbs and makes for a good healthy lunch. Whenever I do not know what to make for lunchtime this mushroom soup is always a winner. It is made with mushrooms some milk and flour and some Italian herbs that go really well with mushrooms.Β  So this soup make taste creamy it is made without any added cream.

Italian herbs in the kitchen

In my kitchen, I always have some fresh herbs in jars. In the summer they live outside and in the winter they get a place on one of my shelves in the kitchen. All my favourite Italian herbs are used in this soup, but of course, you can use the herbs you like best. In this recipe, I used rosemary, thyme, oregano and basil. If you don’t have any fresh herbs you can use some dried Italian herb mixture.

Creamy soup without cream

The creamy base of this soup is originally made with a roux. But I found it is easierΒ and healthier to make this soup by just adding a mixture of milk and flour to the baked mushrooms. Mix flour and milk in a bowl together and whiskΒ till you don’t have any lumps. This mixture can be added to the soup. When the mixture starts to cook it will thicken the soup. You can also use this technique for making any other kind of creamy soups and sauces.

Creamy mushroom soup with herbs

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 300 gr of mushrooms (sliced)
  • 1 tablespoon of olive oil
  • Pepper and salt
  • 60 gr of flour
  • 400 ml of milk
  • 1 cube of vegetable stock
  • 500 ml of water
  • 1 tablespoon of oregano
  • 1 tablespoon of thyme
  • 1/2 tablespoon of basil
  • 1/2 tablespoon of rosemary
  • 1 tablespoon of grated parmesan cheese

Instructions

1

Heat olive oil in a large pan and add the sliced mushrooms

2

Add pepper and salt to taste and let the mushrooms bake till they are slightly brown

3

Add all the fresh herbs and bake for 1 minute

4

Mix the flour and milk in a separate bowl, until all the lumps are gone

5

Add the milk mixture and the stock cube to the mushrooms and let it simmer

6

Once the mixture starts to get thick add the water little by little

7

Ad the grated parmesan cheese at the end and give mix it well

8

Serve the soups in four bowls and top with some fresh herbs

healthy mushroom soup

soup monday

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