Creamy Garlic Mushroom Soup

Creamy Garlic Mushroom Soup

Recipe by GenevaWatsonCourse: SoupsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes

Ingredients

  • 1 lb. baby Bella mushrooms

  • 1/4 cup all-purpose flour

  • 2 cups vegetable broth

  • 1/8 tsp dried thyme

  • 1/2 cup heavy cream

  • 1 tbsp. olive oil

  • 3 cloves garlic, minced

  • 2 tbsp. butter

  • 2 cups water

  • 1 tsp soy sauce

  • Pinch salt & pepper

Directions

  • Wash mushrooms to remove any dirt or debris. Slice half and roughly chop half.
  • Add olive oil, mushrooms, garlic, and a pinch of salt and pepper to a soup pot. Sauté over medium heat until mushrooms have released all moisture, liquid has evaporated, and become very dark brown.
  • Stir in butter and flour to pot, and cook for about two minutes more.
  • Pour in vegetable broth, water, and dried thyme. Stir to dissolve all of the flour from bottom of pot. Bring mixture to a simmer.
  • Stir in cream into and add soy sauce. Season soup as needed. Add an additional pinch of salt, if needed.
  • Serve hot!

Notes

  • If you want to swap heavy cream with half and half, just go for it. The soup will be less rich but still tastes good.
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