Ingredients
Main Ingredients
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 3 garlic cloves, minced
- 18 oz (500 grams) mushrooms (Portobello, cremini, or a mix)
- ¼ cup (30 grams) all-purpose flour
- 2 ¼ cup (540 ml) low-sodium vegetable broth
- 1 cup (240 ml) full-fat cow milk
- ½ teaspoon thyme leaves (or ¼ teaspoon dried thyme leaves)
- 1 tablespoon soy sauce
- Salt & black pepper to taste
Instructions
- Prepare the mushrooms: Rinse the mushrooms with cold water to remove any dirt or debris and pat them dry with paper towels, taking care not to soak them. Slice half of the mushrooms and roughly chop the other half, setting them aside for later use.
- Sauté onions, garlic, and mushrooms: Heat 1 tablespoon of olive oil over medium-high heat in a large soup pot or Dutch oven. Add the diced onions and cook for about 4 minutes until softened, then add the minced garlic and cook another minute. Stir in the mushrooms along with a good pinch of salt and pepper. Cook, stirring regularly, until the mushrooms brown and release their moisture, about 8-10 minutes. Remove about 3 tablespoons of mushrooms to reserve as garnish.
- Create roux to thicken soup: Stir in the remaining tablespoon of olive oil and the all-purpose flour, cooking for about one minute while stirring. This forms a roux paste from the flour, oil, and mushroom moisture that will thicken the soup.
- Add broth and milk: Pour in the low-sodium vegetable broth, stirring well to dissolve all the flour from the bottom of the pot. Bring the mixture to a boil, then reduce heat to medium-low once it simmers. Add the full-fat milk and thyme leaves, stirring to combine.
- Simmer the soup: Let the soup simmer uncovered for 15-20 minutes, stirring occasionally to allow flavors to meld and the soup to thicken further.
- Season with soy sauce: Stir in the soy sauce and cook for an additional minute. Adjust the seasoning with salt and black pepper as needed, keeping in mind the saltiness of your soy sauce and broth.
- Serve: Ladle the soup into bowls and garnish with the reserved sautéed mushrooms and a drizzle of olive oil. Serve immediately alongside crusty bread for a satisfying meal.
Notes
- For the best texture, avoid soaking mushrooms in water; rinse briefly and dry carefully.
- Use low-sodium vegetable broth to better control the soup’s salt level.
- This soup can be blended for a smoother texture if desired, but here it is served chunky.
- To keep it vegan, substitute the milk with unsweetened plant milk and use a vegan cooking oil.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
