Ingredients
Vegetables and Aromatics
- 1 lb. baby bella mushrooms
- 3 garlic cloves, minced
Fat and Thickening Agents
- 1 Tbsp olive oil
- 4 Tbsp butter
- ¼ cup all-purpose flour
Liquids and Seasonings
- 3 cups vegetable broth
- 1 tsp soy sauce
- ⅛ tsp dried thyme
- 1 pinch salt
- 1 pinch black pepper
- ½ cup heavy cream
Instructions
- Gather Ingredients: Collect all ingredients needed for the soup including mushrooms, garlic, olive oil, butter, flour, vegetable broth, soy sauce, thyme, salt, pepper, and heavy cream.
- Prep Mushrooms and Garlic: Clean the baby bella mushrooms using a dry or damp kitchen towel and slice them. Mince the garlic cloves finely.
- Sauté Mushrooms: Heat olive oil in a soup pot over medium heat. Add the sliced mushrooms along with a pinch of salt and black pepper. Cook the mushrooms until they release all their moisture and the liquid fully evaporates. Continue cooking until the mushrooms are very dark brown. Add the minced garlic and sauté for an additional minute to release the flavor.
- Browning the Roux: Add butter to the pot and let it melt. Then stir in the flour and cook for about two minutes while stirring frequently until the butter coats the bottom of the pot and the mixture turns a deep golden brown. This step develops the flavor and creates a thickening base for the soup.
- Simmer with Broth: Gradually add the vegetable broth, soy sauce, and dried thyme to the browned roux, stirring continuously to dissolve any flour stuck to the bottom. Bring the mixture to a simmer, allowing the mixture to slightly thicken as the flour blends into the broth.
- Finish with Cream: Stir in the heavy cream to create a rich, velvety texture. Taste the soup and adjust seasoning with additional salt or pepper as needed.
- Serve: Ladle the creamy mushroom soup into bowls and serve immediately. It pairs wonderfully with crusty bread for dipping and makes a cozy meal.
Notes
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives such as vegan butter and coconut cream.
- Use a dry or damp towel to clean mushrooms instead of washing under water to prevent sogginess.
- To intensify mushroom flavor, consider adding a splash of white wine during the sauté step before adding the roux.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
