Cream of Mushroom Soup


  • 1 Tbsp Our Family® Olive Oil
  • 1 lb. cremini mushrooms, sliced
  • 1 yellow onion, minced
  • 2 Tbsp chopped fresh thyme, plus more for serving
  • 1 tsp Our Family® Kosher Salt
  • ½ tsp Our Family® Ground Black Pepper
  • 3 Tbsp Our Family® Butter
  • ⅓ cup Our Family® Flour
  • 2 cups Our Family® Milk
  • 3 cups Our Family® Vegetable Broth
  • 1 Tbsp Our Family® Lemon Juice


  1. Add olive oil to a large pot set over medium-high heat. Add mushrooms and sauté, stirring frequently until brown, about 10 minutes. Add onion, thyme, salt and pepper and continue to cook until onions have softened, about 5 minutes.
  2. Add butter and melt completely. Sprinkle over flour and cook, stirring constantly for 2 minutes. Gradually whisk in milk and broth. Bring to a boil and reduce heat. Simmer for 15 minutes.
  3. Before serving, stir in lemon juice and season, to taste, with more salt and pepper. Serve garnished with fresh thyme.

What we’re making this week

Turkey, Cheese & Apple Kabobs with Honey-Mustard

Hatch Guacamole-Walnut Dip

Blueberry Goat Cheese Galette