Description
A creamy and comforting mushroom soup made with fresh mushrooms, aromatic garlic and onion, thickened with a roux, and enriched with half-and-half. This soup offers a smooth texture with a rich mushroom flavor, perfect for cozy meals.
Ingredients
Soup Base
- 3 tbsp butter
- 1 cup onion (chopped)
- 2 cloves garlic (minced)
- 1 lb mushrooms (sliced)
Thickening and Broth
- ¼ cup all-purpose flour
- 4 cups vegetable broth
Finishing Touches
- 1 cup half-and-half
- ½ tsp dried thyme
Instructions
- Melt Butter: In a large pot, melt 3 tablespoons of butter over medium heat until fully melted and slightly bubbling.
- Sauté Vegetables: Add the chopped onion, minced garlic, and sliced mushrooms to the pot. Cook them together, stirring occasionally, until the vegetables are softened and fragrant, about 5–7 minutes.
- Create Roux: Sprinkle ¼ cup of all-purpose flour over the cooked vegetables. Stir continuously for 2 minutes to cook out the raw flour taste and form a roux that will thicken the soup.
- Add Broth: Slowly pour in 4 cups of vegetable broth while stirring constantly to avoid lumps. Ensure the mixture is smooth and well combined.
- Simmer Soup: Bring the mixture to a gentle simmer. Let it cook uncovered for 10 to 12 minutes, allowing the soup to thicken and flavors to meld.
- Finish Soup: Stir in 1 cup of half-and-half and ½ teaspoon of dried thyme. Continue cooking for another 5 minutes to heat through and integrate the flavors.
- Optional Blending: For a creamier texture, blend part of the soup using an immersion blender or transfer a portion to a blender, then return it to the pot. Serve the soup warm immediately.
Notes
- To make the soup more decadent, substitute half-and-half with heavy cream.
- For a vegan version, use olive oil instead of butter and coconut or soy milk instead of half-and-half.
- Use fresh thyme if preferred; add it along with dried thyme or in place of it.
- Partially blending the soup helps achieve a silky texture but is optional depending on your preference.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
