Description

This creamy mushroom soup is a comforting, velvety dish that highlights the earthy flavors of baby bella mushrooms. It’s made by sautéing mushrooms and garlic, creating a golden roux with butter and flour, then simmering in vegetable broth with aromatics and finishing with rich heavy cream for a luscious texture. Perfect as a starter or a light meal served with crusty bread.

Ingredients

Scale

Mushroom Base

1 lb. baby bella mushrooms, sliced
3 cloves garlic, minced
1 Tbsp olive oil
1 pinch salt & pepper

Roux

4 Tbsp butter
1/4 cup all-purpose flour

Soup Liquid & Seasonings

3 cups vegetable broth
1 tsp soy sauce
1/8 tsp dried thyme
1/2 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Prepare Mushrooms: Wash the baby bella mushrooms thoroughly and slice them evenly. Mince the garlic cloves finely to release their flavor.
Sauté Mushrooms: Heat olive oil in a pot over medium heat. Add the sliced mushrooms along with a pinch of salt and pepper. Cook until the mushrooms turn dark brown and their moisture evaporates. Add the minced garlic and sauté for an additional minute until fragrant.
Make Roux: Push the mushrooms to the side, add the butter directly into the pot, and melt it. Once melted, sprinkle in the all-purpose flour and stir continuously to form a golden brown roux, which will thicken the soup.
Add Broth and Seasonings: Gradually pour in the vegetable broth while stirring to avoid lumps. Add soy sauce and dried thyme. Bring the mixture to a simmer and let it cook gently until it thickens slightly, about 10 minutes, enhancing the flavors and melding the roux with the broth.
Finish Soup: Pour in the heavy cream and stir well to combine. Heat through without boiling to prevent curdling. Taste and adjust salt and pepper as needed. Serve the soup hot, ideally accompanied with crusty bread for dipping.

Notes

Use fresh mushrooms for the best flavor, but cremini or button mushrooms can be substituted.
For a vegan version, replace butter with olive oil and heavy cream with coconut cream or cashew cream.
To make the soup smoother, blend part or all of it before adding the cream.
Adding a splash of white wine during the broth addition can add depth.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American