1 medium yellow onion, diced
2 cloves garlic, minced
4 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
8 ounces sliced portobello mushrooms
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium vegetable or chicken broth (32 ounces)
2 tablespoons soy sauce
2 teaspoons dried thyme
2 bay leaves
1/2 cup heavy cream
- Melt 4 tbsp unsalted butter in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion, garlic, and sliced mushrooms, and season with 1 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook, stirring occasionally until the mushrooms are softened and have released their juices, about 10 – 12 minutes.
- Sprinkled 3 tbsp all-purpose flour into the pot and stir to coat the vegetables. Cook until lightly browned, stirring regularly, about 2 minutes. Pour in 4 cups low-sodium vegetable or chicken broth and scrape the bottom of the pot with a wooden spoon. Stir in soy sauce, dried thyme, and bay leaves. Bring to a boil. Reduce the heat to low and simmer uncovered until the flavor is developed and the soup is slightly thickened, about 30 minutes.
- Remove and discard the bay leaves. Transfer about 2 cups of the soup to a blender or food processor and puree until smooth. Stir the puree back into the pot. Remove from the heat and stir in 1/2 cup heavy cream.
Recipe Courtesy of TheKitchn.com