Creamy Mushroom Soup

I m not usually the biggest fan of mushrooms, but recently felt compelled to have a creamy mushroom soup and this turned out amazing. I think I like mushrooms now..


  1. 1/4 onion chopped
  2. 1 green onion chopped
  3. 3 clove garlic minced
  4. 1 stalk celery finely chopped
  5. 8 oz package of mushrooms
  6. 1 cup cauliflower
  7. 1 cup chicken broth
  8. 1/2 cup vegetable broth
  9. 1 cup milk
  10. 3 sprigs thyme
  11. 2 tbsp butter
  12. salt and pepper


  1. Change Chop up your onions celery garlic cauliflower so its ready Wash your mushrooms in a colinder
  2. Change Heat butter on low temperature When butter is bubbly add mushrooms and a pinch of salt and cook a good 15 minutes (on low) The mushrooms will initially give off a good bit of juice – the key to this recipe is letting them slow cook and for that juice to cook off
  3. Change Add onions and cook another 5 minutes on low until translucent
  4. Change Add garlic green onions and celery Cook another 3 minutes
  5. Change Add thyme cauliflower chicken broth vegetable broth and let it all simmer on low for about 40 minutes Check on it every now and then to make sure nothing crazy is happening
  6. Change Remove sprigs of thyme and use a hand blender or food processor and give everything a good mix You dont want baby food there should still be some nice chunks of mushrooms in there Add milk and let everything simmer another 5 minutes or so to blend together
  7. Change Serious yumsters

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