Ingredients:

  • 1 cup (4 oz) Cremini mushrooms, minced very fine
  • 3 tbsp Unsalted butter
  • 1 small shallot, finely minced
  • 1/4 cup All-purpose flour
  • 1/2 cup Whole milk, room temperature
  • 1/2 cup Low-sodium vegetable broth
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 1/4 tsp Garlic powder
  • 1/8 tsp Ground nutmeg

Instructions:

  1. In a heavy-bottomed medium saucepan over medium heat, melt the butter until it begins to foam. Add the finely minced mushrooms and shallots. Sauté for 5–7 minutes until the released liquid evaporates and the mushrooms turn a deep mahogany brown.
  2. Sprinkle the all-purpose flour over the browned mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste, creating a thick, dark roux paste.
  3. Slowly pour in the vegetable broth and whole milk while whisking vigorously to prevent clumping. Continue whisking until the emulsion is smooth.
  4. Whisk in the sea salt, black pepper, garlic powder, and ground nutmeg. Simmer for 3-5 minutes until the soup reaches a spoon-thick, condensed consistency. Remove from heat and let cool before use or storage.