Description
This creamy mushroom soup is a comforting and flavorful dish made with sautéed baby bella mushrooms, garlic, and a rich roux base, finished with heavy cream for a velvety texture. Perfect for a cozy meal, it combines simple ingredients to create an elegant and satisfying soup.
Ingredients
Scale
Main Ingredients
- 1 lb. baby bella mushrooms, sliced
- 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 Mushrooms: Wash and slice the baby bella mushrooms and mince the garlic cloves carefully to ensure they release maximum flavor during cooking.
- Sauté Mushrooms: Heat olive oil in a pot over medium heat, then add the sliced mushrooms along with a pinch of salt and pepper. Cook until the mushrooms turn a deep golden brown, stirring occasionally to prevent burning. Add the minced garlic and sauté for an additional minute to release its aroma.
- Make Roux: Add the butter to the pot and allow it to melt completely. Sprinkle the all-purpose flour over the mushrooms and butter, stirring continuously. Cook this mixture until it attains a golden brown color to develop a nutty flavor, ensuring the flour is well incorporated without lumps.
- Add Broth: Gradually pour in the vegetable broth while stirring to prevent lumps. Add the soy sauce and dried thyme. Bring the mixture to a gentle simmer, allowing it to thicken slightly, which will give the soup its smooth consistency.
- Finish Soup: Reduce the heat to low and stir in the heavy cream, blending it thoroughly into the soup. Adjust seasoning with additional salt and pepper if needed. Serve the soup hot, optionally accompanied by fresh bread for dipping.
Notes
- For a thicker soup, simmer it longer to reduce the liquid further.
- Use fresh herbs instead of dried thyme for a brighter flavor.
- To make it vegan, substitute butter with olive oil and heavy cream with coconut or cashew cream.
- The soy sauce adds umami; you can omit or replace with tamari for gluten-free.
- Serve with crusty bread or a light salad for a complete meal.
