Description
This creamy mushroom soup is a rich and comforting dish, made with tender baby bella mushrooms sautéed to a deep brown, then simmered in a flavorful vegetable broth thickened with a browned butter and flour roux. Finished with a touch of heavy cream, it offers a velvety texture and earthy depth, perfect as a comforting starter or light meal.
Ingredients
Mushroom Base
- 1 lb. baby bella mushrooms
- 3 garlic cloves, minced
- 1 Tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
Roux and Soup Liquids
- 4 Tbsp butter
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 1 tsp soy sauce
- ⅛ tsp dried thyme
- ½ cup heavy cream
Instructions
- Gather Ingredients: Collect all the ingredients needed for the soup to ensure smooth preparation.
- Prep Mushrooms and Garlic: Clean the mushrooms with a dry or damp towel and slice them. Mince the garlic cloves finely.
- Sauté Mushrooms: Heat olive oil in a soup pot over medium heat. Add the mushrooms with a pinch of salt and pepper. Cook until mushrooms release all their moisture, the liquid evaporates, and they turn very dark brown. This deep browning enhances their flavor.
- Add Garlic: Add the minced garlic to the browned mushrooms and sauté for one more minute to develop aroma.
- Brown Roux: Add butter and flour to the pot with mushrooms and garlic. Stir constantly and cook for about two minutes until the butter coats the pot’s bottom and turns a deep golden brown. This creates a flavorful base to thicken the soup.
- Add Broth and Seasonings: Pour in the vegetable broth, soy sauce, and dried thyme. Stir well to dissolve the flour from the pot bottom into the liquid. Bring the mixture to a simmer, allowing the broth to thicken slightly from the roux.
- Finish with Cream: Stir in the heavy cream, mixing thoroughly to combine. Taste the soup and adjust salt and pepper as needed for seasoning.
- Serve: Ladle the creamy mushroom soup into bowls and enjoy it warm, ideally accompanied by crusty bread.
Notes
- For best flavor, allow mushrooms to brown deeply but avoid burning.
- Use a dry or damp towel to clean mushrooms; avoid washing them under running water to prevent sogginess.
- The soy sauce adds umami depth but can be omitted or substituted with tamari for gluten-free option.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- To make it vegan, substitute butter with vegan margarine and heavy cream with coconut cream or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
