Vegetarian Cream of Mushroom Soup
Indulge in a bowl of comforting, velvety Vegetarian Cream of Mushroom Soup that’s brimming with rich, earthy flavors. Made with tender button mushrooms, aromatic garlic, and a touch of dried thyme, this hearty dish is elevated by a creamy, luxurious texture. Perfect for cozy evenings, this soup features a balanced blend of buttery sautéed onions, savory vegetable broth, and a hint of bay leaf for depth. Partially blended for a mix of silky smoothness and chunky goodness, it’s the ideal vegetarian comfort food, ready in just 45 minutes. Garnish with fresh parsley for a pop of color, and serve with crusty bread for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 500 grams button mushrooms
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, finely chopped fresh parsley (optional, for garnish)
Instructions
Clean the mushrooms by wiping them with a damp paper towel or lightly rinsing them and patting dry. Slice the mushrooms thinly and set aside.
In a large pot, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the diced onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the flour over the mushrooms and stir well to evenly coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the dried thyme, bay leaf, salt, and black pepper to the soup. Reduce the heat to low and let the soup simmer for 15 minutes, stirring occasionally.
Remove and discard the bay leaf. Use an immersion blender to partially blend the soup, leaving some mushroom pieces for texture. Alternatively, blend a portion of the soup in a blender, then return it to the pot.
Stir in the heavy cream and heat the soup over low heat for 2-3 minutes, being careful not to let it boil.
Taste the soup and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread for a hearty meal.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 30.3 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3596 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
