This is an iconic soup that you really don’t think would be so simple and yet so yummy to make at home. I always struggle to make something different and interesting using my mushrooms. Its a vegetable (but really a fungi) that has so many nutrients that you would have to be crazy no to eat them all the time.
When I first made this for my family, the first thing they said when they tasted it was: When are you making this again? Sold. I’ve tried it with heavy cream and without. Both are equally delicious and velvety smooth. The secret is of course to puree a portion of it so that you obtain the smooth and creamy texture.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Creamy Mushroom Soup
- 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 all purpose 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
- 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.