Cream Of Mushroom Soup
Nothing beats a cozy bowl of creamy, savory goodness: this Cream Of Mushroom Soup Recipe brings together tender mushrooms and velvety broth in just 30 minutes. A simple vegetarian recipe that's rich and light, perfect for chilly evenings or a quick lunch.
Ingredients
- 1 lb cremini or white button mushrooms wiped clean and sliced
- 2 tbsp unsalted butter (or vegan butter for dairy-free)
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 tbsp all-purpose flour (use gluten-free flour blend if needed)
- 4 cups vegetable broth low-sodium
- 1 cup heavy cream or half-and-half (sub almond/cashew milk for lighter)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper to taste
- Chopped parsley or chives for garnish
Instructions
- Heat butter and olive oil over medium heat in a large pot. Sauté onion until translucent, about 4 minutes.
- Add garlic and cook for 30 seconds. Add mushrooms and thyme, sauté until golden, about 6-8 minutes.
- Sprinkle flour over mushrooms and stir briskly. Gradually pour in broth, whisking constantly.
- Blend half the soup until smooth. Return to heat, stir in cream, warm through, and season with salt and pepper.
- Ladle into bowls, garnish with parsley or chives, and enjoy with crusty bread or salad.
Notes
For extra body, stir flour into melted butter off the heat before adding liquids. Look for firm, unblemished mushrooms. Let the onions sweat slowly in butter for sweetness.
Nutrition
Calories: 320kcal
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