Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 pound mixed mushrooms (cremini, button, shiitake), sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and pepper to taste
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream or coconut cream for dairy-free
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 tablespoon soy sauce or tamari
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and thyme.
- Cook Mushrooms: Add sliced mushrooms. Cook for 8-10 minutes until mushrooms are browned and their moisture has evaporated.
- Season: Add salt, pepper, and soy sauce for umami depth.
- Thicken (Optional): Sprinkle flour over the mushrooms and stir well to coat. Cook for 2-3 minutes.
- Add Broth: Slowly pour in vegetable broth, stirring constantly to avoid lumps. Bring to a simmer.
- Creamy Finish: Stir in heavy cream or coconut cream. Simmer for another 5 minutes.
- Blend (Optional): For a smooth texture, use an immersion blender to partially or fully blend the soup.
- Serve: Garnish with fresh parsley and enjoy hot.
Notes
- Add Wine: Deglaze the mushrooms with a splash of white wine before adding broth.
- Boost Protein: Stir in cooked white beans for added protein.
- Spicy Kick: A pinch of red pepper flakes adds heat.
- Herb Options: Fresh thyme, rosemary, or sage work beautifully.