Description

Indulge in the comforting warmth of Cream Of Mushroom Soup, a delightful blend of rich flavors and creamy texture. Perfect for any meal, this soup combines sautéed mushrooms, aromatic garlic, and fresh thyme to create a savory experience that warms both body and soul. Whether served as an elegant starter at gatherings or enjoyed as a cozy dinner option, this easy-to-make dish is sure to become a favorite in your kitchen.

Ingredients

Scale

2 tablespoons olive oil
2 tablespoons plant-based butter
1 large onion, chopped
3 cloves garlic, minced
1½ pounds mushrooms (cremini, shiitake, or baby bella), sliced
¼ cup dry white apple vinegar
⅓ cup all-purpose flour
1 cube chicken bouillon
salt and pepper to taste
1 tablespoon fresh thyme, chopped
4 cups vegetable broth (low sodium)
1 cup heavy cream or coconut cream
1 tablespoon fresh parsley, chopped

Instructions

In a Dutch oven, melt the plant-based butter over medium heat, then add olive oil. Sauté the chopped onion and minced garlic until translucent.
Add sliced mushrooms and cook until browned and their liquid evaporates.
Stir in dry white apple vinegar until evaporated, then sprinkle flour over the mixture and stir.
Crumble in the chicken bouillon, season with salt, pepper, and thyme. Pour in vegetable broth and bring to a boil before reducing heat to simmer for 10 minutes.
Reduce heat further and stir in heavy cream or coconut cream; simmer gently for 2 minutes without boiling.
Serve garnished with fresh parsley.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmering
Cuisine: Comfort Food

Nutrition

Serving Size: 1 cup (240g)
Calories: 310
Sugar: 3g
Sodium: 900mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 6g
Cholesterol: 50mg

Keywords: Feel free to experiment with different mushroom varieties or herbs based on your taste preferences. For a vegan version, substitute heavy cream with coconut cream or cashew cream.