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Creamy Mushroom Soup
A rich and creamy mushroom soup made with a mix of white button and cremini mushrooms.
servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- 4 TBSP unsalted butter
- 1 yellow onion, diced
- 8 ounces white button mushrooms, sliced
- 8 ounces cremini (baby bella) mushrooms, sliced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/4 tsp dried thyme
- salt & pepper
- 4 cups water
- 2 TBSP soy sauce
- 1 bay leaf
- 1/2 cup heavy cream
Directions
- Melt the butter in a dutch oven over medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, until most of the liquid from the mushrooms and onions has evaporated, about 15 minutes.
- Stir in the flour, garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper until well combined.
- Stir in the water, soy sauce, and bay leaf and bring to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes.
- Stir in the heavy cream and cook, stirring often, until heated through, about 5 minutes.
- Taste the soup and season with additional salt & pepper if necessary.
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