1 cup sliced mushrooms (I used cremini mushrooms.)
3 tablespoons butter
¼ cup cornstarch
4 cups milk, divided
1 teaspoon salt
½ to 1 teaspoon black pepper
In a large pan, over medium heat, add butter and mushrooms. Sauté until mushrooms are tender, about 5 to 7 minutes.
In a bowl, combine cornstarch with 1 ½ cups milk. Whisk until combined. (You could also use a lidded container to shake together the cornstarch and milk until combined.)
Next, whisk the cornstarch mixture into the mushrooms.
Slowly add the remaining milk. Season with salt and pepper.
Whisk until smooth and soup is thickened.
This recipe brought to you by Sophie in the Kitchen