Condensed Cream of Mushroom Soup made with Sourdough Starter
This homemade Condensed Cream of Mushroom Soup recipe, made with sourdough starter, is rich, creamy, and full of earthy mushroom flavor.
Ingredients
Condensed Cream of Mushroom Soup made with sourdough starter
- ¼ cup (62 g) unfed sourdough discard see notes for using active sourdough starter
- 1 cup (96 g) mushrooms finely chopped, about 3 oz
- 2 tablespoons (28 g) butter
- ½ cup (117.5 g) chicken broth sub vegetable broth
- ⅓ cup (81.33 g) whole milk
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (1 g) onion powder
- ⅛ teaspoon (0.25 g) celery seed
- ¼ teaspoon (1.5 g) salt
- ¼ teaspoon (0.5 g) black pepper
Instructions
- In a medium sauce pan, melt the butter over medium heat. Add the mushrooms and cook until they have released most of their liquid, about 5-6 minutes.
- Add the garlic powder, onion powder, celery seed, salt, pepper and sourdough starter, whisking continuously until it thickens.
- Stir in the broth a little bit at a time with the whisk to break up any lumps. Then add the milk.
- Keep whisking continuously for 2-3 minutes until the roux thickens.
To Make Soup
- Add 3 cups of vegetable or chicken broth to the saucepan and whisk until smooth and heated through.
Notes
- If you are using active sourdough starter, stir it down to break up the bubbles before measuring out a ¼ cup.
- The nutrition calculation is for the entire recipe.
Nutrition
Calories: 317kcalCarbohydrates: 14gProtein: 11gFat: 26g