Breastfeeding Friendly Oyster Mushroom Cream Soup
Total time45 min
Prep time15 min
Cook time30 min
4.8(3)
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 1 lb oyster mushrooms, torn into bite-sized pieces
- 1 tsp fresh thyme leaves
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 3 tbsp gluten free flour
- 3 cups chicken broth
- 1 cup milk
- ½ cup heavy cream
- 1 tsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat the garlic-infused oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
- 2
Add the oyster mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and that liquid evaporates, leaving the mushrooms lightly golden at the edges, about 8–10 minutes.
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