Description
This creamy mushroom soup is a comforting and flavorful dish made with sautéed baby bella mushrooms, garlic, and a rich blend of butter, flour, and heavy cream. Perfect for a cozy meal, it combines the earthiness of mushrooms with a silky texture, enhanced by aromatic thyme and a touch of soy sauce for depth.
Ingredients
Scale
Vegetables & Aromatics
- 1 lb. baby bella mushrooms, sliced
- 3 cloves garlic, minced
Fats & 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 Ingredients: Wash and slice the mushrooms, then mince the garlic cloves carefully to ensure they release maximum flavor into the soup.
- Sauté Mushrooms and Garlic: Heat olive oil in a pot over medium heat, then add the sliced mushrooms with salt and pepper. Cook them until they turn a dark brown color, which enhances their flavor. Add the minced garlic and sauté for another minute until fragrant.
- Create Roux: Add the butter to the pot with the mushrooms and garlic. Once melted, sprinkle in the flour and cook this mixture, stirring constantly, until it turns golden brown. This roux will thicken the soup beautifully.
- Add Broth and Seasonings: Gradually pour in the vegetable broth while stirring to avoid lumps. Add the soy sauce and dried thyme. Bring the soup to a gentle simmer and cook until it thickens slightly, about 10-15 minutes.
- Finish with Cream and Season: Stir in the heavy cream to give the soup its signature creamy texture. Adjust seasoning with additional salt and pepper if needed. Serve the soup hot, ideally accompanied by fresh bread.
Notes
- For a vegan version, substitute the butter and heavy cream with plant-based alternatives such as vegan margarine and coconut cream.
- Using soy sauce adds umami depth; tamari can be used as a gluten-free alternative.
- To make the soup smoother, blend partially or fully with an immersion blender to your desired consistency.
- Fresh thyme can be used instead of dried; just use about 1 tsp chopped fresh thyme.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
