Description
A creamy mushroom soup made with fresh mushrooms, onions, and garlic. No alcohol, bacon, or ham used.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute.
- Add mushrooms and cook until they release their liquid, about 8 minutes.
- Stir in thyme, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and heat through, about 2 minutes.
- If you want a thicker soup, mix flour with 2 tablespoons cold water, then stir into soup and simmer for 2 more minutes.
- Serve hot.
Notes
- You can use any mushroom variety like cremini or white button.
- For a vegan version, replace heavy cream with coconut cream or cashew cream.
- Adjust salt based on your broth’s saltiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg