Creamy Mushroom Soup
This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!
This Creamy Mushroom Soup captures the essence of simplicity and depth, blending earthy mushrooms with velvety cream to create a dish that feels both indulgent and honest. The balance of buttery richness and umami from the mushrooms, paired with a whisper of thyme and soy, makes it a timeless comfort that works effortlessly in any home kitchen-no fuss, just pure flavor.
Instructions
- 1
Clean mushrooms with a dry or damp clean kitchen towel or paper towel. Slice the mushrooms and mince the garlic.
- 2
Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. Add the minced garlic and continue to sauté for one minute more.
- 3
Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
- 4
Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
- 5
Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the earthy depth of the mushrooms and the velvety richness of the broth speak for themselves-this is comfort in every spoonful, a testament to the quiet art of balancing simplicity and flavor.
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