Homemade Mushroom Soup

Best made with beef broth from slow cooked chuck roast cooked with mushrooms previously. Remove any cooled fat from the broth. This is a low fodmap, lactose free dish.

Updated at: Fri, 26 Apr 2024 22:30:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories212.5 kcal (11%)

Total Fat11.2 g (16%)

Carbs12.7 g (5%)

Sugars5 g (6%)

Protein7.9 g (16%)

Sodium1876.6 mg (94%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 tblspbutter

3 tblspall purpose flour

8 ouncesbaby bella mushrooms

sliced

3 tblspWorchestershire sauce

⅔ cupsred wine

I used merlot

6 cupsbeef broth

from roast cooked previously with no onion

1 cuplactose free whole milk

½ tspthyme

½ tspmarjoram

Instructions

Step 1

Melt butter over medium heat and add sliced mushrooms. As mushrooms are cooking, add wine and reduce until about 1/4 cup of liquid is left.

Step 2

Add worchestershire sauce, thyme, and marjoram.

Step 3

Add flour and cook until the flour is well combined and there are no lumps of flour. Add salt and pepper to taste.

Step 4

Continue cooking over medium heat as broth and milk are added in 1/2 cup increments until all the liquids are added. Stir between each time liquid is added to ensure soup is smooth and creamy.

Step 5

Reduce heat to low and continue cooking for at least 1/2 hour.

Step 6

Enjoy!