Warm up your evening with this creamy and comforting Mushroom Milk Soup, perfect for a cozy night in!

1

Start by finely chopping the onion and garlic. Set them aside.

2

In a large pot, melt 30 grams of butter over medium heat. This should take about 2 minutes.

3

Once the butter is melted, add the chopped onion and garlic to the pot. Stir frequently and sauté for about 5 minutes until the onions are translucent.

4

While the onions and garlic are cooking, slice 200 grams of mushrooms.

5

After the onions have softened, add the sliced mushrooms to the pot. Cook for an additional 5-7 minutes until the mushrooms are tender.

6

Pour in 500 milliliters of vegetable broth and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 10 minutes.

7

Next, reduce the heat to low and stir in 500 milliliters of milk. Allow the soup to heat through for about 5 minutes without boiling.

8

Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Taste and adjust the seasoning if necessary.

9

Finally, serve the soup warm and garnish with 2 tablespoons of chopped parsley for a fresh finish.

4

• Add a sprinkle of truffle oil for an indulgent touch.
• Stir in some cooked quinoa for added texture and protein.
• Top with crispy fried onions for added crunch.

• Ensure the mushrooms are fresh for the best flavor.
• Adjust the thickness of the soup by adding more milk or broth as desired.
• Serve with crusty bread for a complete meal.

• fat: 10g
• fiber: 2g
• protein: 8g
• calories: 220
• carbohydrates: 30g

Mushrooms provide essential vitamins and minerals, and the milk adds calcium, making this soup a nutritious choice rich in flavor and heartiness.

• Easy Chinese-Style Button Mushroom Soup - The Woks of Life
• Chinese Button Mushroom Soup – China Sichuan Food
• Chinese Herbal Mushroom Soup — In Search of Lost Flavors