Creamy Mushroom Soup
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A rich and velvety creamy mushroom soup made with baby bella mushrooms, garlic, butter, broth, and heavy cream. Perfect for cozy nights and easy to customize.
35 min
cook 25 min
4
American
Ingredients
Instructions
Clean the mushrooms and slice them evenly. Mince the garlic.
In a soup pot, heat olive oil over medium heat. Add mushrooms, salt, and pepper. Sauté until mushrooms are deeply browned and moisture is evaporated.
Add the minced garlic and sauté for 1 more minute.
Add butter and flour. Stir constantly for 2 minutes to form a roux.
Pour in vegetable broth, soy sauce, and thyme. Stir well and bring to a simmer.
Once slightly thickened, reduce heat and stir in the heavy cream.
Simmer gently and adjust seasoning to taste. Serve hot.
Nutrition
- Serving Size
- 1 serving
- Calories
- 299 kcal
- Sugar Content
- 2g
- Sodium Content
- 904mg
- Fat Content
- 26g
- Saturated Fat Content
- 15g
- Unsaturated Fat Content
- 10g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 15g
- Fiber Content
- 1g
- Protein Content
- 5g
- Cholesterol Content
- 75mg
