Description
This rich and creamy mushroom soup is made with baby bella mushrooms, garlic, and a touch of thyme, creating a cozy and flavorful soup perfect for chilly days. Serve it with crusty bread for a delicious meal!
Ingredients
Units
Scale
- 1 lb baby bella mushrooms
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pinch salt & pepper
- 4 Tbsp butter
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 tsp soy sauce
- 1/8 tsp dried thyme
- 1/2 cup heavy cream
Instructions
- Prepare the Mushrooms: Wash the mushrooms to remove any dirt or debris. Slice the mushrooms and mince the garlic.
- Sauté the Mushrooms: In a soup pot, heat the olive oil over medium heat. Add the sliced mushrooms, a pinch of salt and pepper, and sauté until the mushrooms release their moisture and the liquid evaporates. Continue cooking until the mushrooms turn a deep brown. Add the minced garlic and sauté for another minute.
- Make the Roux: Add the butter to the pot. Once melted, sprinkle in the flour and stir. Cook for about 2 minutes, until the flour turns golden brown and coats the bottom of the pot.
- Add the Broth and Seasoning: Slowly pour in the vegetable broth, stirring constantly to dissolve the flour. Add the soy sauce and thyme. Bring the soup to a simmer and let it cook until slightly thickened.
- Finish with Cream: Stir in the heavy cream and allow the soup to heat through. Taste and adjust the seasoning with more salt or pepper if needed.
- Serve: Ladle the soup into bowls and serve with crusty bread for dipping. Enjoy!
Notes
- Mushroom Varieties: You can use a mix of mushrooms for added flavor and texture.
- For a Thicker Soup: Use 3/4 cup of heavy cream or reduce the broth by 1/2 cup for a thicker consistency.
- Optional Garnishes: Top with fresh parsley or a drizzle of truffle oil for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 3g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
