This rich and Creamy Garlic Mushroom Soup is perfect for fall with it's deep earthy flavors. Serve with crusty bread for dipping!
Servings 4 1.5 cups each
INGREDIENTS
1 lb. baby bella mushrooms
1 Tbsp olive oil
3 cloves garlic, minced
Pinch salt & pepper
2 Tbsp butter
1/4 cup all-purpose flour
2 cups vegetable broth*
2 cups water
1/8 tsp dried thyme
1/2 cup heavy cream**
1 tsp soy sauce
RECIPE NOTES
*I use Better Than Bouillon to make my broth.
**You can use half and half instead of heavy cream, but your soup will be less rich.
INSTRUCTIONS
- Wash the mushrooms to remove any dirt or debris. Slice half of the mushrooms and roughly chop the other half.
- Add the olive oil, mushrooms, garlic, and a pinch of salt and pepper to a soup pot. Saut� the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown.
- Visit Creamy Garlic Mushroom Soup @ budgetbytes.com for full instructions.