Cream of Mushroom Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups vegetable broth
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt, to taste
• Freshly ground black pepper, to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. 4 Sprinkle flour over the mushrooms and stir to coat. Cook for 1 minute.
5. 5 Pour in vegetable broth, add thyme and bay leaf. Bring to a simmer.
6. 6 Reduce heat and let soup simmer for 15 minutes. Remove and discard the bay leaf.
7. 7 Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
8. 8 Stir in heavy cream (or coconut milk) and heat through without boiling.
9. 9 Season with salt and pepper to taste.

Nutrition

Tips

• For an extra layer of flavor, sauté the mushrooms in a bit more olive oil until deeply caramelized before adding them to the soup.
• If you prefer a chunkier soup, puree only half of the mixture and leave the other half intact.
• This soup can be made vegan by using vegetable broth and coconut milk.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat or in the microwave.

Serving Suggestions

• Serve with crusty bread or a grilled cheese sandwich for a hearty meal.
• Top with fresh chives or a drizzle of truffle oil for an elegant touch.

FAQ