Creamy Mushroom Soup

Let's cozy up with a bowl of this Creamy Mushroom Soup! This velvety vegetarian recipe is loaded with mushrooms and full of flavor!

  • 16 oz cremini or baby portobello mushrooms (pre-sliced or whole)
  • 2 cups diced onion
  • 4 cloves garlic
  • 4 TBSP butter
  • 1/2 tsp dried thyme (or 1 tsp fresh)
  • 1/2 cup dry sherry (or favorite dry cooking wine)
  • 4 TBSP all-purpose flour
  • 1/8 tsp ground allspice
  • 2 cups vegetable broth
  • 1/2 cup half and half or heavy cream
  • 1 tsp soy sauce
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • sautéed mushrooms
  • grated parmesan cheese
  • chopped fresh parsley
  • fresh thyme
  • fresh scallions or chives
  1. If using whole mushrooms, slice each into 3-4 slices (or simply snag pre-sliced as a time-saver). Dice onion and mince garlic.
  2. Heat a large pot or dutch oven over medium-high heat and melt your butter. Add onion and sauté for 2 minutes to soften, then add garlic, mushrooms, thyme, and allspice. Mix well and cook for approx. 5 minutes. Deglaze the browned bits from the pan with dry sherry cooking wine and stir.
  3. If you'd like to use a few spoonfuls of mushrooms as a tasty (but totally optional) garnish, use a slotted spoon to remove some of the veggies and set aside. I like to sauté these a little extra just before topping the soup.


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