Description
A rich and creamy mushroom soup featuring sautéed baby bella mushrooms, fragrant garlic, and a smooth cream base. Perfect as a comforting starter or light meal, this soup blends savory vegetable broth with a velvety roux and a touch of thyme for warmth.
Ingredients
Mushrooms and Aromatics
- 1 lb. baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pinch salt & pepper
Roux and Broth
- 4 Tbsp butter
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 tsp soy sauce
- 1/8 tsp dried thyme
Finish
- 1/2 cup heavy cream
Instructions
- Prepare Mushrooms: Wash and slice the baby bella mushrooms thoroughly. Mince the garlic cloves finely to release their flavor.
- Sauté Mushrooms: Heat olive oil in a large pot over medium heat. Add the sliced mushrooms, sprinkle with salt and pepper, and cook until they turn dark brown, stirring occasionally. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Make Roux: Push the mushrooms to the side and add butter to the pot. Once melted, sprinkle the all-purpose flour evenly into the butter. Stir constantly and cook the mixture until it becomes a golden brown color, which will help thicken the soup.
- Add Broth: Gradually pour in the vegetable broth while stirring to avoid lumps. Add soy sauce and dried thyme, then bring the mixture to a simmer. Let it cook gently until the soup thickens slightly, about 8-10 minutes.
- Finish Soup: Stir in the heavy cream to add richness and smoothness. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, ideally with crusty bread on the side for dipping.
Notes
- Use baby bella mushrooms for a deeper flavor, but white button mushrooms can be substituted.
- For a vegan version, substitute butter with vegan margarine and heavy cream with coconut or cashew cream.
- To make the soup smoother, blend partially or fully with an immersion blender before adding the cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
