Creamy Mushroom and Herb Soup

By:
Butterflyfood

This creamy and flavorful soup is a great start to any meal!

Serves
4 to 6 servings
Preparation
15 mins
Cooking
45 mins
Recipe ingredients
3
tbsp
olive oil
2
small shallots
1 ½
tbsp
corn starch
2
tbsp
water
3-4
sprigs fresh thyme
3
cups
sliced mushrooms - Portobello, cremini, white, king oyster and/or shiitake
1
L
chicken or vegetable stock
3
cloves garlic, minced
2
bay leaves
2 ½
tbsp
Worcestershire sauce
Salt and pepper to taste
2 ½
cups
Natrel Lactose Free 2%
In a medium to large pot, place olive oil and shallots. Cook over medium-high heat until shallots become translucent. ​
mushroom-soup1
In a small bowl, make a slurry with corn starch and water. Set aside.
Add thyme and mushrooms to the large pot and sauté until mushrooms have browned. You may have to add the mushrooms one cup at a time.
mushroom-soup2
Add stock, garlic, bay leaves, Worcestershire sauce, corn starch slurry, salt and pepper. Bring to a simmer, then cover.
Cook for 35 to 40 minutes, then discard bay leaves.
In a blender or with an immersion blender, puree the soup.
mushroom-soup3
Add Natrel Lactose Free 2% and reheat.
mushroom-soup4
Serve hot with crusty bread.
mushroom-soup5

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lactose-free-2%-1L