Creamy Garlic Mushroom Soup #vegetarian #soup

Creamy Garlic Mushroom Soup #vegetarian #soup

I'm prepared for comfortable sweaters, pit fires, and SOUP. Smooth mushroom soup has been on my "to make" list for quite a long time and since I approach economical mushrooms I chose to put it all on the line. This Creamy Garlic Mushroom Soup was rich without being excessively substantial, and goodness so brilliantly natural. I propose matching it with a pleasant dried up bread to absorb such velvety goodness.

I utilized Baby Bella mushrooms for this Creamy Garlic Mushroom Soup since they're still on the reasonable side contrasted with most mushrooms, yet they give more flavor and shading than a white catch mushroom. Fortunately these infant portobella mushrooms are winding up extremely famous and I've seen them at a few supermarket chains.

For the stock I utilized vegetable seasoned Better Than Bouillon to make the juices utilized in this soup, however you could positively utilize their mushroom enhance on the off chance that you have it. Their vegetable soup has a fairly particular flavor, however, so I utilized half stock and half water to avert overwhelming the mushroom season. I locate that Better than Bouillon stocks will in general be very solid in flavor, so in case you're utilizing an alternate brand you might need to expand your soup to water proportion.

Also try our recipe Vegan Carrot Ginger Soup

Creamy Garlic Mushroom Soup #vegetarian #soup #dinner #comfortfood #healthy

This rich and Creamy Garlic Mushroom Soup is perfect for fall with it's deep earthy flavors. Serve with crusty bread for dipping!

  • 1 lb. baby bella mushrooms
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • Pinch salt & pepper
  • 2 Tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 2 cups water
  • 1/8 tsp dried thyme
  • 1/2 cup heavy cream
  • 1 tsp soy sauce

  1. Wash the mushrooms to remove any dirt or debris. Slice half of the mushrooms and roughly chop the other half.
  2. Add the olive oil, mushrooms, garlic, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown.
  3. Add the butter and flour to the pot. Stir and cook for about two minutes more. The flour and butter will form a thick paste and coat the mushrooms and the bottom of the pot. It's okay for the flour to coat the pot and brown a bit, just don't let it burn.
  4. Finally, add the vegetable broth, water, and dried thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
  5. Stir the cream into the soup. Finally, add the soy sauce, taste the soup, and add an additional pinch of salt if needed (depending on the salt content of the broth you used). Serve hot.

Read more our recipe : Lavender Gin and Tonic Punch

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