Description
This creamy mushroom soup is a comforting and flavorful dish made without heavy cream, relying on pureed mushrooms for a velvety texture. It's simple to prepare and perfect for a warm appetizer or light meal.
Ingredients
Scale
Main Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, chopped (2 cups)
- 4 cloves garlic, minced
- 24 ounces mushrooms, cleaned and sliced 1/2 inch thick
- Salt and pepper, to taste
- 1-2 pinches cayenne pepper (optional)
- 1/4 cup flour
- 1/4 cup dry white wine
- 4 cups low sodium vegetable broth (or chicken broth)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fresh thyme
Instructions
- Heat fats and sauté onions: In a large pot, melt olive oil and butter over medium heat. Add chopped onions and sauté for 5 minutes until translucent and soft.
- Add garlic: Stir in minced garlic and cook for 30 seconds, letting the aroma release without burning.
- Cook mushrooms: Add sliced mushrooms along with salt, pepper, and cayenne pepper if using. Stir well and sauté for 10 minutes until mushrooms release their juices and reduce.
- Incorporate flour: Sprinkle flour over the mushroom mixture and stir thoroughly to coat everything evenly. This will help thicken the soup.
- Deglaze with wine: Pour in the dry white wine, stir to combine, and scrape any browned bits off the bottom of the pot to add flavor.
- Add broth and seasonings: Pour in vegetable broth, soy sauce, and add fresh thyme. Bring the mixture to a boil.
- Simmer soup: Reduce heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.
- Puree part of the soup: Transfer about 2 cups of the soup into a mini food processor or blender and puree until smooth. Return the pureed soup to the pot and stir to combine for a creamy texture.
- Final seasoning and serve: Taste and adjust seasoning with salt and pepper as needed. Serve warm as a comforting appetizer or light meal.
Notes
- The creamy texture is achieved naturally by blending part of the mushrooms, so no heavy cream is needed.
- You can substitute vegetable broth with low sodium chicken broth for a different flavor.
- If you prefer a thicker soup, blend more soup before returning it to the pot.
- Use fresh thyme for best flavor, but dried thyme can be used in a smaller quantity (1 teaspoon).
- The optional cayenne pepper adds a subtle kick – adjust to your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 217 kcal
- Sugar: 7 g
- Sodium: 168 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 1 mg
