2tablespoonsolive oil or light tasting oil of your choicedivided use
½large onionfinely chopped
Heat 1 tablespoon oil in a saucepan over medium-high heat. Add onion and cook until onion has released its water and begins to brown, about 10 minutes. Add chopped mushrooms, and cook until mushrooms release their juices and the pan looks dry again, about 5-7 minutes. Add remaining tablespoon oil, garlic powder, and flour to pan. Cook for about 2 minutes. Slowly add milk, stirring as you add so that there are no lumps. Add broth. Reduce heat, and cook for about 5 minutes longer, or until it reaches desired consistency. Season to taste with salt and pepper.
Soup can be made ahead up to 3 days, and kept in the fridge. Soup can also be frozen for future use.
If you're making this ahead of time, make sure to properly cool a cream-based soup BEFORE putting it in the refrigerator.Adapted from Life Currents
Find this and other delicious recipes at Life Currents https://lifecurrentsblog.com