Creamy Mushroom Soup
A hearty and elegant creamy mushroom soup that's perfect for cold days. Easy to make dairy-free or ultra-rich with cream.
Equipment
- - Large pot
- - Blender
- Wooden spoon
Ingredients
- - 2 tbsp olive oil
- - 2 tbsp butter
- - 1 medium yellow onion chopped
- - ½ tsp salt
- - Black pepper to taste
- - 1 lb white mushrooms sliced
- - 8 oz cremini mushrooms sliced
- - 2 garlic cloves grated
- - ¼ cup dry white wine
- - 3 cups vegetable broth
- - 1 tbsp tamari
- - 1 tbsp fresh thyme
- - ½ cup heavy cream or crème fraîche optional
- - Parsley for garnish
Instructions
- Sauté onion in oil and butter. Add salt and pepper.
- Add mushrooms in two batches; cook until browned.
- Stir in garlic, wine, broth, tamari, and thyme.
- Simmer covered for 15 minutes.
- Blend ⅔ of soup and return to pot.
- Stir in cream (optional) and reheat.
- Serve with parsley and optional drizzle of olive oil or cream.
Notes
Vegan version: use olive oil only, skip cream or use coconut cream.