Mushroom and Celery soup to warm you up on cold, rainy or wintery days! It's creamy, silky and incredibly filling. Packed with slices of mushroom and celery to give it a chunky texture. Once it's cooked, serve it right away and enjoy with buttered toast. Oh so yum!
Melt butter in a pot. Add onions and garlic. Saute until soft and translucent. Add celery. Cook for 10 minutes, lid on, until softened.
Add mushrooms. Cook until golden brown and juices have come out, stir occasionally. Stir in flour. Cook for 2 minutes to remove the flour taste. Add water, chicken bouillon and thyme. Cover with lid and bring to a boil. Turn the heat down and simmer for 15 minutes.
Pour milk. Season with salt and pepper, to taste. Turn off the heat. Serve in soup bowls as is or puree using a blender if preferred.
Video
Notes
Stock - use homemade stock if available. I usually just use chicken bouillon (low in sodium) diluted in hot water. You can also beef stock if preferred.
Flour - You can substitute it with cornstarch if preferred. I recommend 2-3 tablespoons of cornstarch mixed with 3 tablespoons water. Combine together to make a slurry then pour to the boiling soup. Add in increments until the desired thickness is achieved.
Milk substitute: you can use cream or half and half.
Warm up the milk or cream BEFORE adding to a simmering soup to prevent it from curdling.
Other types of mushrooms recommended: white button mushrooms, crimini mushrooms, portobello mushrooms. If using shitake, I recommend combining it with other lightly flavored mushrooms.
Storage - keeps perfectly in the fridge for 4 to 5 days, and freezes for 2-3 months (my standard rule is 2 months for best texture). If freezing, leave out the milk or cornstarch slurry (if using) and simply add it when it's time to reheat. Let the soup completely cool. Divide into preferred portions then place in a freezer-safe airtight container.