Description
This Creamy Mushroom Soup is a rich and comforting dish made with sautéed baby bella mushrooms, aromatic garlic, and a velvety blend of butter, flour, and vegetable broth. Finished with a touch of heavy cream and seasoned with thyme and soy sauce, this soup offers deep earthy flavors perfect for cozy meals.
Ingredients
Scale
Vegetables
- 1 lb. baby bella mushrooms
- 3 cloves garlic, minced
Fats and Oils
- 1 Tbsp olive oil
- 4 Tbsp butter
Dry Ingredients
- 1/4 cup all-purpose flour
- 1 pinch salt & pepper
- 1/8 tsp dried thyme
Liquids
- 3 cups vegetable broth
- 1 tsp soy sauce
- 1/2 cup heavy cream
Instructions
- Prepare the mushrooms and garlic: Wash the mushrooms thoroughly to remove any dirt or debris, then slice the mushrooms. Mince the garlic cloves finely to release their flavor.
- Sauté mushrooms: Heat the olive oil in a soup pot over medium heat. Add the sliced mushrooms along with a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release all their moisture, the liquid evaporates, and the mushrooms turn a deep dark brown color, indicating a rich caramelization. Add the minced garlic and sauté for an additional minute to soften and infuse the flavor.
- Create roux base: Add the butter and then the flour to the pot. Stir continuously and cook this mixture for about two minutes, until the butter coats the bottom of the pot and the roux turns a deep golden brown. This step builds depth of flavor and thickens the soup later.
- Add broth and seasonings: Pour in the vegetable broth, soy sauce, and dried thyme. Stir well, ensuring to scrape the bottom of the pot to dissolve all the flour and prevent lumps. Bring the mixture up to a gentle simmer where the broth thickens slightly.
- Finish with cream and seasoning: Stir in the heavy cream gently to create a smooth, creamy texture. Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, ideally with crusty bread to complement the rich flavors.
Notes
- Make sure to brown the mushrooms well for deeper flavor.
- Use vegetable broth for a vegetarian version or chicken broth for a non-vegetarian version.
- For a thicker soup, cook the roux a bit longer before adding broth.
- To keep it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Soy sauce adds umami; tamari works as a gluten-free alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
