Creamy Mushroom Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 garlic cloves, finely chopped
02 -
2 cups diced white onion
03 -
1 ½ lbs cremini mushrooms, cut into thin slices
04 -
1 tsp dried thyme or 1 Tbsp fresh thyme, chopped
→ Seasonings and Condiments
05 -
½ tsp black pepper, ground
06 -
1 tsp fine salt
07 -
2 Tbsp soy sauce
→ Liquid and Dairy
08 -
1 cup rich heavy cream
09 -
4 cups vegetable stock
→ Others
10 -
¼ cup all-purpose flour
11 -
¼ cup salted butter
# Instructions:
01 -
Wipe the mushrooms clean with a damp cloth, trim off their base, then slice them into thin pieces.
02 -
Melt butter in a big pot over medium heat. Toss in the diced onions and cook for about 2 minutes till they look clear. Add chopped garlic and stir for 30 seconds.
03 -
Tip in the mushroom slices, followed by thyme and soy sauce. Stir them around and let them cook for 3 minutes.
04 -
Scatter flour over the mushroom mixture while stirring to blend it in smoothly.
05 -
Pour the vegetable broth a little at a time while mixing thoroughly. Include salt and pepper, then let it simmer gently for 10 minutes to develop the flavors.
06 -
Stir heavy cream into the soup and warm it up for 2 to 3 minutes. Don’t let it come to a boil.
# Notes:
01 -
Blend the soup with an immersion blender or standard blender before adding cream for a velvety texture.