Ingredients
Scale
- 2 Tablespoons Butter
- 1 1/2 Cups Mushrooms, diced small
- 1/2 Cup Onion, diced small
- 3 Tablespoons White Whole Wheat Flour
- 1 teaspoon Garlic Powder
- 1/2 cup chicken broth
- 1/2 – 3/4 Cup Whole Milk
- 1 Tablespoon Sour Cream
- 1 teaspoon Sea Salt and Black Pepper to taste
Instructions
- In a large skillet, over medium heat, add the butter. Once melted and foamy, add the mushrooms and onions and sauté them until the mushrooms release all their liquid, approx. 5-7 minutes. Season with salt and pepper as they are cooking.
- Sprinkle the flour all over the mushroom/onion mixture and stir in to combine, cooking 1 minute more.
- Add the garlic powder.
- Slowly add the chicken stock then the milk stirring the whole time to incorporate. Start with 1/2 cup of milk and add more as it cooks to desired consistency. Cook for approx. 3-4 minutes to thicken, adding milk as needed.
- Take the soup off the heat and stir in the sour cream.
