Mushroom Soup with Herb Blend (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ lbs cremini mushrooms, sliced
02 -
2 cups chopped white onion
03 -
3 minced garlic cloves
04 -
1 Tbsp chopped fresh thyme or 1 tsp dried thyme
→ Seasonings and Condiments
05 -
2 Tbsp soy sauce
06 -
1 tsp salt
07 -
½ tsp ground black pepper
→ Liquid and Dairy
08 -
4 cups vegetable broth
09 -
1 cup heavy cream
→ Others
10 -
¼ cup salted butter
11 -
¼ cup all-purpose flour
# Instructions:
01 -
Rinse and wipe the dirt from the mushrooms. Cut off the ends, then slice each mushroom into pieces.
02 -
Add salted butter and chopped onions to a large pot over medium-high heat. Melt the butter and cook for 2 minutes until the onions turn translucent. Add minced garlic and cook for 30 seconds.
03 -
Add sliced mushrooms, soy sauce, and thyme to the pot. Mix and cook for 3 minutes.
04 -
Sprinkle all-purpose flour over the mushrooms and mix well to incorporate.
05 -
Slowly pour in vegetable broth while stirring to combine. Add salt and black pepper. Simmer the soup for 10 minutes to allow flavors to meld.
06 -
Stir in heavy cream and let the soup heat through for 2-3 minutes. Avoid boiling.
# Notes:
01 -
For a smoother consistency, puree the soup using an immersion blender or standard blender before adding the heavy cream.