Description
This creamy mushroom soup is a comforting, velvety dish made without heavy cream by blending sautéed mushrooms. It combines savory flavors of garlic, thyme, and white wine with a smooth texture, perfect as a warm starter or light meal.
Ingredients
Scale
Mushroom Soup Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, chopped (about 2 cups)
- 4 cloves garlic, minced
- 24 ounces mushrooms, cleaned and sliced 1/2 inch thick
- Salt and pepper to taste
- 1-2 pinches cayenne pepper (optional)
- 1/4 cup flour
- 1/4 cup dry white wine
- 4 cups low sodium vegetable broth or chicken broth
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fresh thyme
Instructions
- Heat and Sauté Aromatics: In a large pot, melt the olive oil and butter over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add Mushrooms and Season: Add the sliced mushrooms to the pot along with salt, pepper, and cayenne pepper if using. Stir to combine and sauté for 10 minutes until the mushrooms release their moisture and soften.
- Add Flour and Deglaze: Sprinkle the flour over the mushroom mixture and stir thoroughly to coat all ingredients evenly. Pour in the dry white wine, stirring to combine and to deglaze the pot by loosening any browned bits from the bottom.
- Add Broth and Simmer: Pour in the vegetable broth, soy sauce, and add fresh thyme. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally.
- Puree Soup: Carefully transfer about 2 cups of the soup into a mini food processor or blender and puree until smooth. Return the pureed soup back into the pot and stir to combine, creating a creamy and velvety texture.
- Serve: Taste and adjust seasoning if necessary. Serve the soup hot for a comforting and satisfying meal.
Notes
- This soup creates a rich and creamy texture without using heavy cream by blending part of the mushroom mixture.
- Use low sodium broth and soy sauce to control salt levels.
- Dry white wine can be substituted with additional broth if preferred.
- For a vegan version, replace butter with additional olive oil and use vegetable broth.
- Fresh thyme can be replaced with dried thyme; use about 1 teaspoon if dried.
Nutrition
- Serving Size: 1 serving
- Calories: 217 kcal
- Sugar: 7 g
- Sodium: 168 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 1 mg
