Creamy Mushroom Soup


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

Cooking Instructions:

  1. 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.
  2. 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.
  3. 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