Creamy Mushroom Soup
Let's cozy up with a bowl of this Creamy Mushroom Soup! This velvety vegetarian recipe is loaded with mushrooms and full of flavor!
Servings 2 servings
Calories 521kcal
Ingredients
- 16 oz cremini or baby portobello mushrooms (pre-sliced or whole)
- 2 cups diced onion
- 4 cloves garlic
- 4 TBSP butter
- ½ tsp dried thyme (or 1 tsp fresh)
- ½ cup dry sherry (or favorite dry cooking wine)
- 4 TBSP all-purpose flour
- ⅛ tsp ground allspice
- 2 cups vegetable broth
- ½ cup half and half or heavy cream
- 1 tsp soy sauce
- ½ tsp salt or to taste
- ¼ tsp black pepper
OPTIONAL GARNISHES
- sautéed mushrooms
- grated parmesan cheese
- chopped fresh parsley
- fresh thyme
- fresh scallions or chives
Instructions
- If using whole mushrooms, slice each into 3-4 slices (or simply snag pre-sliced as a time-saver). Dice onion and mince garlic.
- Heat a large pot or dutch oven over medium-high heat and melt your butter. Add onion and sauté for 2 minutes to soften, then add garlic, thyme, and allspice. Mix well then move to the side of the pan.
- Add the mushrooms in one layer and leave them alone for 4-5 minutes to brown. Stir them up then continue to saute with the onion and spices until the onions are tender.
- NOTE: If you'd like to use a few spoonfuls of mushrooms as a tasty (but totally optional) garnish, remove a few and set aside. I like to sauté these a little extra just before topping the soup.
- Deglaze the browned bits from the pan with dry sherry cooking wine and stir.
- Stir in flour and allow to cook for 2-3 minutes. Next add vegetable broth, stir, and bring to a boil. Once boiling, reduce heat to a low simmer.
- Allow to simmer 8-12 minutes, stirring occasionally, or until veggies have reached your ideal tenderness (I love my mushrooms a bit al dente).
- Remove from heat and stir in half and half or heavy cream.
- Give it a taste, then season with soy sauce (love the flavor it adds), salt, and black pepper to taste. Since saltiness will vary based on broth used, simply taste and adjust to your liking.
- Garnish as desired and dive in! We love this soup served with a hot panini or hot and buttery garlic bread for dunking.
Notes
Recipe yields 2 large bowls or 4 cup-sized servings. Enjoy!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 521kcal | Carbohydrates: 46g | Protein: 12g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 83mg | Sodium: 1938mg | Potassium: 1395mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1414IU | Vitamin C: 14mg | Calcium: 164mg | Iron: 3mg
