Name: Vegetarian Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 tablespoons butter; 1 large onion, finely chopped; 2 cloves garlic, minced; ¼ teaspoon thyme; 1 pound baby bella mushrooms, cleaned and sliced; ¼ cup all-purpose flour; 3 cups low-sodium vegetable broth; 2 teaspoons soy sauce; 1/2 cup evaporated milk or coconut milk; Salt and pepper to taste; Fresh thyme or parsley for garnish (optional)

Description

This creamy vegetarian mushroom soup is rich and delicious but simple to make! Try this savory soup when you need something cozy and satisfying.

Ingredients

Units Scale

1 tablespoon olive oil
2 tablespoons butter
1 large onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon thyme
1 pound baby bella mushrooms, cleaned and sliced
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
2 teaspoons soy sauce
1/2 cup evaporated milk or coconut milk
Salt and pepper to taste
Fresh thyme or parsley for garnish (optional)

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Instructions

In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add chopped onions and cook until they become translucent, about 4 minutes.
Add minced garlic and sliced mushrooms. Cook for 8-10 minutes until the mushrooms are tender and have released their moisture.
Stir in the flour and cook for 2 minutes.
Add the vegetable broth and soy sauce and bring the mixture to a simmer. Continue to cook for 10-15 minutes.
Remove from heat and stir in the evaporated milk.
Use an immersion blender to purée the soup to your desired consistency. If you don’t have an immersion blender, transfer 2 cups of the soup to a blender and blend until just slightly chunky. Transfer back to the soup pot.
Taste and adjust the seasoning at the end of cooking. You can add a pinch of salt or an additional splash of soy sauce if you need to add more salty flavor.