Creamy Mushroom Soup

Creamy Mushroom Soup

Let's cozy up with a bowl of this Creamy Mushroom Soup! This velvety vegetarian recipe is loaded with mushrooms and full of flavor!

Ingredients

·       16 oz cremini or baby portobello mushrooms (pre-sliced or whole)

·       2 cups diced onion

·       4 cloves garlic

·       4 TBSP butter

·       1/2 tsp dried thyme (or 1 tsp fresh)

·       1/2 cup dry sherry (or favorite dry cooking wine)

·       4 TBSP all-purpose flour

·       1/8 tsp ground allspice

·       2 cups vegetable broth

·       1/2 cup half and half or heavy cream

·       1 tsp soy sauce

·       1/2 tsp salt or to taste

·       1/4 tsp black pepper

OPTIONAL GARNISHES

·       sautéed mushrooms

·       grated parmesan cheese

·       chopped fresh parsley

·       fresh thyme

·       fresh scallions or chives

Instructions

1.    If using whole mushrooms, slice each into 3-4 slices (or simply snag pre-sliced as a time-saver). Dice onion and mince garlic.

2.    Heat a large pot or dutch oven over medium-high heat and melt your butter. Add onion and sauté for 2 minutes to soften, then add garlic, mushrooms, thyme, and allspice. Mix well and cook for approx. 5 minutes. Deglaze the browned bits from the pan with dry sherry cooking wine and stir.

3.    If you'd like to use a few spoonfuls of mushrooms as a tasty (but totally optional) garnish, use a slotted spoon to remove some of the veggies and set aside. I like to sauté these a little extra just before topping the soup.

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Full instructions: Click here