Name: Creamy Mushroom Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 lb. baby bella mushrooms ($3.98*); 3 garlic cloves (minced, $0.18); 1 Tbsp olive oil ($0.15); 1 pinch salt ($0.02); 1 pinch black pepper ($0.03); 4 Tbsp butter ($0.52); ¼ cup all-purpose flour ($0.05); 3 cups vegetable broth ($0.54**); 1 tsp soy sauce ($0.03); ⅛ tsp dried thyme ($0.02); ½ cup heavy cream ($0.78***)

Creamy Mushroom Soup

This deliciously rich and creamy Mushroom soup is quick, easy, and perfect for cold winter nights or to pack in a thermos for an easy lunch!

35 min total 5 min prep 30 min cook 4 299 cal

Instructions

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1 Gather your ingredients.
2 Clean mushrooms with a dry or damp clean kitchen towel or paper towel. Slice the mushrooms and mince the garlic.
3 Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté 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. Add the minced garlic and continue to sauté for one minute more.
4 Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
5 Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
6 Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!