Description
This creamy mushroom soup recipe combines sautéed baby bella mushrooms with garlic, butter, and a rich cream-based roux, creating a velvety and comforting bowl perfect for any season. The soup is subtly flavored with soy sauce and thyme, enhancing its earthiness and depth without overpowering the natural mushroom taste.
Ingredients
Scale
Mushrooms and Aromatics
- 1 lb baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pinch salt & pepper
Roux and Soup Base
- 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 the baby bella mushrooms thoroughly and slice them evenly. Mince the garlic cloves finely to prepare for sautéing.
- Sauté Mushrooms: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms along with a pinch of salt and pepper. Cook until the mushrooms are dark brown and have released their moisture. Add the minced garlic and sauté for another minute until fragrant.
- Make Roux: Add 4 tablespoons of butter to the mushroom mixture and let it melt. Sprinkle 1/4 cup of all-purpose flour over the butter and stir continuously. Cook the roux until it turns a golden brown color, which helps develop a nutty flavor and thickens the soup.
- Add Broth: Slowly pour in 3 cups of vegetable broth while whisking to combine the roux with the liquid smoothly. Add 1 teaspoon soy sauce and 1/8 teaspoon dried thyme for flavor. Bring the soup to a simmer and allow it to cook until slightly thickened, about 10-15 minutes.
- Finish Soup: Reduce the heat and stir in 1/2 cup of heavy cream to add richness and creaminess. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve the soup hot with a side of crusty bread for dipping.
Notes
- Use baby bella mushrooms for their rich and earthy flavor, or substitute with cremini or white button mushrooms.
- For a dairy-free version, replace butter with olive oil and use coconut or cashew cream instead of heavy cream.
- Adding a splash of white wine before the broth can elevate the soup’s depth of flavor.
- The soup can be blended for a smoother texture if preferred, but it is delicious both chunky and smooth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
