Creamy Mushroom Soup (Printable Version)
# What You'll Need:
01 -
2 tablespoons olive oil
02 -
2 tablespoons unsalted butter
03 -
1 large onion, chopped
04 -
3 cloves garlic, minced
05 -
1½ pounds mushrooms, such as cremini, shiitake or baby bella, sliced
06 -
¼ cup dry white wine
07 -
⅓ cup all-purpose flour
08 -
1 cube chicken bouillon
09 -
Salt and pepper, to taste
10 -
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
11 -
4 cups low sodium or no sodium vegetable broth
12 -
1 cup heavy cream
13 -
1 tablespoon fresh parsley, chopped
# Step-by-Step Directions:
01 -
In a large Dutch oven, melt the butter over medium heat, then add the olive oil. Add the onion and garlic, cooking for 3 to 5 minutes until the onion softens and becomes translucent.
02 -
Add the mushrooms to the pot and cook for 7 to 10 minutes until the liquid released by the mushrooms has evaporated and they begin to lightly brown.
03 -
Pour in the white wine and cook for another 1 to 2 minutes until most of the wine has evaporated.
04 -
Sprinkle the flour over the onion and mushroom mixture, stirring continuously and cooking for 1 minute.
05 -
Crumble the chicken bouillon over the mixture, season with salt and pepper, and add the thyme. Stir to combine, then pour in the vegetable broth. Bring to a boil, then cook for 10 minutes over medium heat, stirring occasionally.
06 -
Reduce the heat to low and stir in the heavy cream. Simmer for another 2 minutes without boiling.
07 -
Garnish the soup with parsley and serve immediately.
# Helpful Notes:
01 -
For a smooth and creamy texture, use a blender or immersion blender.
02 -
Avoid burning the garlic by cooking it over medium heat and stirring frequently.
03 -
Add salt at the end of cooking to prevent the soup from becoming too salty as it reduces.
04 -
To make a healthier version, omit the heavy cream and either cook longer for thickening or add extra vegetable broth.
05 -
Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.