Make This Mushroom Soup in a Matter of Minutes
This one-pan mushroom soup is a time-saver for those busy weeknight dinners.
| Servings | Prep Time |
| 4servings | 10minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
Ingredients
- 2 tbsp butter
- 1 large yellow onion finely chopped
- 1/2 cup green bell pepper seeded, chopped
- 1 small garlic clove minced
- 112 g fresh mushrooms sliced
- 2 tbsp all-purpose flour
- 2 cups canned low-sodium chicken broth
- 1/2 cup milk
- Salt and black pepper
- 1 tbsp fresh parsley chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large saucepan over medium heat, melt butter. Add onion, bell pepper and garlic, and sauté 5 minutes or until onion is softened. Stir in mushrooms and sauté 3 minutes or until just wilted.
- Add flour and stir until well mixed. Add broth and bring to boil over high heat, stirring until thickened, about 5 minutes.
- Reduce heat to medium, add milk and season to taste with salt and black pepper. Cook, stirring frequently, until mushroom soup with peppers is heated through (do not boil). Stir in parsley.
Recipe Notes
The Ultimate Soup Cookbook, Reader's Digest.
