Description
This creamy mushroom soup is a comforting, velvety blend of sautéed mushrooms, onions, and garlic simmered in vegetable broth with a splash of white wine and fresh thyme, all without heavy cream. It’s a simple, elegant dish perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, chopped (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
- Melt fats and sauté onion: In a large pot, heat olive oil and butter over medium heat until melted. Add the chopped onion and sauté for 5 minutes until translucent and softened.
- Add garlic and mushrooms: Stir in the minced garlic and sauté for 30 seconds until fragrant. Add the sliced mushrooms, along with salt, pepper, and cayenne pepper if using. Stir and cook for 10 minutes until mushrooms release moisture and soften.
- Add flour and deglaze with wine: Sprinkle the flour over the mushrooms and stir to coat evenly. Pour in the dry white wine and mix well, scraping the bottom of the pot to deglaze and lift any browned bits.
- Add broth, soy sauce, and thyme: Pour in the vegetable broth, soy sauce, and add the fresh thyme. Bring the mixture to a boil, then reduce heat to low, cover with a lid, and let simmer for 20 minutes, stirring occasionally.
- Puree and finish soup: Carefully transfer about 2 cups of the soup to a mini food processor or blender and puree until smooth. Return the pureed soup back to the pot and stir to combine. Heat through and adjust seasoning as needed before serving.
Notes
- Use low sodium broth and soy sauce to control salt levels.
- For a vegan version, replace butter with additional olive oil and use vegetable broth.
- If you prefer a thicker soup, add an extra tablespoon of flour during step 3.
- Fresh thyme can be substituted with dried thyme; use about 1 teaspoon dried.
- The blended portion of the soup creates the creamy texture without using heavy cream.
- Serve with crusty bread or a sprinkle of fresh herbs for extra flavor.
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
