Creamy mushroom soup
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Long version
Creamy Mushroom Soup
Servings: 4Prep Time: 10minutes mins
Cook Time: 35minutes mins
Total Time: 45minutes mins
This creamy mushroom soup is the ultimate comfort food made simple and delicious without any heavy cream. Just blending the mushrooms will create the velvety texture!
Equipment
- mini food processor
Ingredients
- 3 tbs olive oil
- 3 tbs butter
- 1 large onion, chopped (2 cups)
- 4 cloves garlic, minced
- 24 oz mushrooms, cleaned + sliced 1/2 inch thick
- salt and pepper to taste
- 1-2 pinch of cayenne pepper (optional)
- 1/4 cup flour
- 1/4 cup dry white wine
- 4 cups low sodium vegetable broth (or chicken broth)
- 1 tbs low sodium soy sauce
- 1 tbs fresh thyme
Instructions
- To one large pot, add your olive oil and butter and melt on medium heat. Then add in the onion and saute for 5 minutes. Stir in the garlic for 30 seconds. Add in the mushrooms, salt and pepper to taste (and cayenne if using). Stir it all to saute for 10 minutes.
- Next, sprinkle on the flour and stir to coat all. Pour in the wine and mix to combine and deglaze the pot if needed. Pour in the broth, soy sauce and thyme and bring to a boil. Lower the heat to low and simmer COVERED, for 20 minutes, stirring occasionally.
- Transfer about 2 cups of the soup to a mini food processor or blender to puree. Add it back into the pot and mix to combine.
Notes
If you're looking for a more traditional Cream of Mushroom Soup recipe, I would add in the 1/2 to 1 cup heavy cream. This is a healthier dairy free version that is yummy and just as good in my opinion.Most any mushrooms work here but I used WHITE BUTTON MUSHROOMS.
I used low sodium chicken broth in my soup.
If you're looking for a Gluten Free option: simply sub in gluten free flour or make a slurry with some tapioca starch or corn starch or arrowroot powder.
Nutrition
Calories: 217kcal | Carbohydrates: 21g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 672mg | Fiber: 4g | Sugar: 7g | Vitamin A: 207IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 2mgAuthor: Stella Drivas
Easy Creamy Mushroom Soup - Hungry Happens
This creamy mushroom soup is the ultimate comfort food made simple and delicious without any heavy cream. Just blending the mushrooms will create the velvety texture!
hungryhappens.net
Recipe by Recipeasy
Flavor with Aromatics: Saute the chopped onion for 5 minutes, or until it softens. Then, after another minute or two, add the thyme and minced garlic and continue cooking until fragrant. Add salt and pepper to taste.
Alternately, you may make a Roux: While the mushrooms are cooking, whisk in the flour and simmer for another minute or two. The soup will thicken as a result of this.
Pour in the broth and simmer, stirring occasionally, until combined. After the ingredients come to a boil, lower the heat and simmer for 10 to 15 minutes to let the flavors combine.
If you want your soup smoother, you may mix it with an immersion blender or gently transfer parts of it to a blender.
Toss in the heavy cream or half-and-half and stir while gently heating, being careful not to boil. Add more or less salt and pepper as desired.
Before serving, spoon the soup into individual bowls and top with chopped fresh parsley, if preferred.
On cold nights, slurp up some of this creamy mushroom soup
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