Creamy Mushroom Soup

This delightful soup is creamy and comforting—perfect for busy weeknights!

Servings: 2 servings

Author:

Prep Time
10 minutes

Cook Time
28 minutes

Total Time
38 minutes

Soup

American

mushrooms

Instructions

1 If you have whole mushrooms, slice each one into 3-4 pieces, or grab pre-sliced
to save time. Chop your onion and mince the garlic.
2 In a large pot or Dutch oven, heat up your butter over medium-high heat. Toss in
the onion and sauté for about 2 minutes until softened. Add the garlic,
mushrooms, thyme, and allspice, stirring well. Let it cook for around 5 minutes.
Use the dry sherry to deglaze the pan, scraping up any browned bits.
3 Set aside a few spoonfuls of the mushroom mix to use as a garnish later. If you
like, sauté these a little more for extra flavor just before serving.
4 Sprinkle in the flour and let it cook for 2-3 minutes. Then pour in the
vegetable broth, stir it, and bring it to a boil. Once boiling, lower the heat
to a gentle simmer.
5 Let it simmer for 8-12 minutes, stirring occasionally until the veggies are
tender to your liking (I prefer my mushrooms a bit firm).
6 Take it off the heat and mix in the half and half or heavy cream. Give it a
taste and season with soy sauce, salt, and black pepper according to your
preference. Adjust seasonings to taste.
7 Garnish your soup as you wish and enjoy! This creamy mushroom soup pairs
wonderfully with a hot panini or some buttery garlic bread for dipping.