Creamy Mushroom Soup

Name: Creamy Mushroom Soup
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb mushrooms; 4 tbsp butter; 1 onion; 3 cloves garlic; 3 tbsp all-purpose flour; 4 cups vegetable stock; 1 cup heavy cream; 1 tsp dried thyme; 1 tbsp soy sauce; 1/4 cup parsley

Deeply savory browned mushrooms in a silky thyme cream, nothing like the can and worth every minute.

35 min · Comfortable · 320 cal · 8g protein · $1.80/serving · American

Comfort Food Vegetarian Low-Carb

35minutes

4servings

320calories

8gprotein

$1.80per serving

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Ingredients (serves 4)

1.5 lb mushrooms
4 tbsp butter
1 onion
3 cloves garlic
3 tbsp all-purpose flour
4 cups vegetable stock
1 cup heavy cream
1 tsp dried thyme
1 tbsp soy sauce
1/4 cup parsley

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Instructions

1
Slice the mushrooms. Melt the butter in a large pot over medium-high heat and cook the mushrooms undisturbed 3 minutes, then stir and cook until deeply browned, about 8 minutes total.
2
Add the diced onion and cook until soft, about 4 minutes, then stir in minced garlic and thyme for 1 minute.
3
Sprinkle in the flour and stir constantly for 1 minute.
4
Slowly whisk in the stock and the soy sauce. Simmer 10 minutes.
5
Blend half the soup and stir it back in for a creamy texture with plenty of mushroom bites.
6
Stir in the cream, warm through, and season with salt and pepper. Top with chopped parsley.