Creamy Mushroom Soup



Butter, unsalted 1-1/2 oz
Button mushrooms, sliced 24 oz
Thyme, fresh, chopped 2 tsp
Garlic, minced 1 Tbsp
Milk, full fat 64 fl oz
Water, hot 48 fl oz
Minor’s Mushroom Base (No Added MSG)* Gluten Free 4 oz
Half and half 16 fl oz
Minor’s Dry Roux (Sauce/Soup Thickener) 4-3/4 oz


  1. In a large sauce pot, melt butter. Add mushrooms, thyme and garlic; sauté until fully cooked, approximately 5-7 minutes. Remove from heat. Puree half of mushroom mixture and return to pot.
  2. In the same pot, combine milk, water and Mushroom Base using a wire whip. Heat until boiling, stirring frequently.
  3. In a bowl using a wire whip, blend half and half and Dry Roux into a smooth slurry. Set aside.
  4. Gradually pour the slurry into the boiling soup mixture, stirring constantly. Reheat to a boil, stirring frequently. Reduce heat and gently boil for 1 minute, stirring occassionally.

*No added MSG other than that which naturally occurs in the hydrolyzed proteins and autolyzed yeast extract.

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