Creamy Garlic Mushroom Soup
Creamy Garlic Mushroom Soup
Course: SoupsCuisine: AmericanDifficulty: MediumServings
4
servingsPrep time
5
minutesCooking time
30
minutesIngredients
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.
