Mushroom Soup

Pointer 1: To keep it healthy, use regular milk for thickening instead of half and half.


  • 2 cups porcini mushrooms, cut
  • 1 cup regular button mushrooms (washed dried & sliced)
  • 5 cloves garlic chopped
  • 2 red onions or shallots diced
  • 1 cup milk
  • 2 cup vegetable broth
  • 1 Tbsp. corn starch
  • 1 Tbsp. freshly crushed black pepper
  • 1 Tbsp. scallions chopped fine
  • Salt to taste
  • 1 Tbsp. canola or virgin olive oil


Take a skillet., warm and add 2 tsps. oil. Add onions and garlic. Sauté until they turn light brown. Add all the mushrooms. Cook until the water evaporates completely.

Take a pot. Add the vegetable broth. Bring the whole thing to a boil. Now add the sautéd onions, garlic and mushrooms. Add salt to taste and bring the mixture to a boil. Lower the heat on your stove to medium.

Mix corn starch with the cup of milk. Stir until the corn starch dissolves completely. Now add this to the pot of cooked soup. Let it continue to cook for another 5 minutes. The soup should have thickened. Turn off heat when you reach the desired consistency. When ready to serve add the green scallions. Pour the remainder of the olive oil on top of the soup.

Serve hot with french bread or crostini.

^ Please contact me for any of these ingredients or utensils.

Vidya Swamy's Kitchen © 2009  |  Copyright & Privacy policy | About