Description
This Creamy Mushroom Soup is a comforting and flavorful dairy-free recipe made by sautéing mushrooms, onions, and garlic, then simmering them with vegetable broth, white wine, and fresh thyme. It is thickened with flour and partially pureed for a smooth yet rustic texture. A healthy and delicious alternative to traditional cream-based soups.
Ingredients
Scale
Base Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, chopped (about 2 cups)
- 4 cloves garlic, minced
- 24 ounces mushrooms, cleaned and sliced 1/2 inch thick (white button mushrooms recommended)
- Salt and pepper, to taste
- 1–2 pinches of cayenne pepper (optional)
Thickening and Flavor Enhancers
- 1/4 cup all-purpose flour (or gluten free flour for GF option)
- 1/4 cup dry white wine
- 4 cups low sodium vegetable broth (or low sodium chicken broth)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fresh thyme
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil and butter over medium heat until melted and combined. Add the chopped onions and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Mushrooms: Add the sliced mushrooms to the pot along with salt, pepper, and optional cayenne pepper. Stir well and sauté for 10 minutes until the mushrooms release their juices and begin to brown.
- Add Flour to Thicken: Sprinkle the flour over the mushroom mixture and stir thoroughly to coat all ingredients evenly. This will help thicken the soup as it cooks.
- Deglaze with Wine: Pour in the dry white wine and mix well, scraping any browned bits off the bottom of the pot to incorporate the deep flavors.
- Add Broth and Seasonings: Pour in the broth, add the soy sauce and fresh thyme. Stir to combine all ingredients and bring the mixture to a boil.
- Simmer the Soup: Reduce heat to low, cover the pot, and let the soup simmer for 20 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
- Blend for Creaminess: Carefully transfer about 2 cups of the soup to a blender or mini food processor and puree until smooth. Return the pureed soup to the pot and stir well to combine, maintaining some texture in the remaining soup.
Notes
- For a traditional rich cream of mushroom soup, add 1/2 to 1 cup heavy cream at the end of cooking.
- White button mushrooms work best but other mushrooms can be used as well.
- Low sodium chicken broth was used in the recipe; vegetable broth works for a vegetarian option.
- To make this soup gluten free, substitute the flour with gluten free flour or create a slurry using tapioca starch, corn starch, or arrowroot powder.
- This recipe yields approximately 4 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
