Creamy Mushroom Soup

Servings:

Prep Time: 10

Cook Time: 35

Total Time: 45

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

US Customary - Metric

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

Author: Stella Drivas