Creamy Mushroom Soup

  • Difficulty: Medium
  • 40 minutes
  • 2 servings

Creamy and smooth, this healthy and light mushroom soup is a perfect warming meal. This sensation is delightfully upgraded by the caraway powder and dried oregano. Lend it some acidic tang with balsamic vinegar and tomato sauce. Serve it with crusty bread or croutons.

Ingredients Needed for Creamy Mushroom Soup

2 tablespoons of vegetable oil
1 onion, chopped
1 tablespoon caraway powder
1 tablespoon dried oregano
10 ounces of mushrooms, sliced
1 tablespoon balsamic vinegar
salt
pepper
2 tablespoons of tomato sauce
⅓ cup milk
2 cups of beef stock
6 fresh thyme sprigs

How to Cook Creamy Mushroom Soup

  1. Heat the oil in a skillet over low heat, then add the onion. Cook and stir until tender. Add the caraway and oregano and stir more.
  2. Add the mushrooms. Cook and stir them until they start changing color.
  3. Add the balsamic vinegar, season with salt and pepper, and stir for 1 minute more. Continue to stir while adding the tomato sauce and milk.
  4. Add the beef stock and fresh thyme, cover with the lid and simmer for 25 minutes.
  5. Transfer to a blender and blend. Optionally, serve it with some crusty bread.

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