Description
This creamy mushroom soup is a comforting and rich dish made with sautéed baby bella mushrooms, garlic, and a smooth blend of butter, flour, vegetable broth, and heavy cream. Perfect as a cozy starter or light meal, this soup offers deep earthy flavors enhanced by a touch of soy sauce and thyme, served best with crusty bread.
Ingredients
Scale
Mushrooms and Aromatics
- 1 lb. baby bella mushrooms
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pinch salt & pepper
Soup Base
- 4 Tbsp butter
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 tsp soy sauce
- 1/8 tsp dried thyme
Finishing
- 1/2 cup heavy cream
Instructions
- Prepare mushrooms and garlic: Wash the baby bella mushrooms thoroughly to remove any dirt or debris. Slice the mushrooms and mince the garlic cloves finely to prepare for sautéing.
- Sauté mushrooms: Heat olive oil in a soup pot over medium heat. Add the sliced mushrooms along with a pinch of salt and pepper. Cook until the mushrooms release all their moisture and that liquid evaporates, leaving the mushrooms dark brown and deeply caramelized. Then add the minced garlic and sauté for an additional minute to develop flavor.
- Create roux: Add butter and flour to the pot with the mushrooms. Stir constantly and cook for about two minutes or until the flour and butter mixture coats the bottom of the pot and turns a deep golden brown. This process forms the roux that will thicken the soup.
- Add broth and seasonings: Pour in the vegetable broth along with soy sauce and dried thyme. Stir thoroughly to dissolve any flour stuck to the pot. Bring the liquid up to a gentle simmer, which will help the roux thicken the broth slightly, creating a base for the creamy soup.
- Finish with cream and adjust seasoning: Stir the heavy cream into the soup, blending until smooth and creamy. Taste the soup and adjust salt and pepper as needed. Serve the soup hot with crusty bread for a complete and satisfying meal.
Notes
- For deeper flavor, use a mix of baby bella and shiitake mushrooms.
- Vegetable broth can be substituted with chicken broth if not vegetarian.
- To make the soup vegan, replace butter with olive oil and heavy cream with coconut cream or cashew cream.
- Serve immediately as the soup thickens upon standing, thinning with additional broth if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
