Description
A rich and creamy dairy-free mushroom soup made with sautéed mushrooms, onions, garlic, and herbs, thickened with flour and enhanced with white wine and vegetable broth for a healthy and flavorful meal.
Ingredients
Scale
Soup Base
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, chopped (about 2 cups)
- 4 cloves garlic, minced
- 24 ounces mushrooms, cleaned and sliced 1/2 inch thick (preferably white button mushrooms)
- Salt and pepper, to taste
- 1-2 pinches cayenne pepper (optional)
Thickener and Liquids
- 1/4 cup all-purpose flour (or gluten-free flour or starch alternative)
- 1/4 cup dry white wine
- 4 cups low sodium vegetable broth or chicken broth
- 1 tablespoon low sodium soy sauce
Herbs
- 1 tablespoon fresh thyme
Instructions
- Sauté Aromatics: Heat olive oil and butter in a large pot over medium heat until melted. Add chopped onions and sauté for 5 minutes until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Mushrooms: Add sliced mushrooms, salt, pepper, and optional cayenne pepper to the pot. Stir well and sauté for about 10 minutes until mushrooms release their moisture and begin to brown.
- Add Flour and Deglaze: Sprinkle the flour over the mushroom mixture and stir thoroughly to coat everything evenly. Pour in the dry white wine and mix well, scraping the bottom of the pot if necessary to deglaze and incorporate any flavorful bits.
- Add Broth and Simmer: Pour in the vegetable or chicken broth along with low sodium soy sauce and fresh thyme. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for 20 minutes, stirring occasionally to prevent sticking.
- Blend Soup: Carefully transfer about 2 cups of the soup to a mini food processor or blender and puree until smooth. Return the blended mixture to the pot and stir to combine, creating a creamy texture without dairy.
Notes
- For a traditional creamy mushroom soup, add 1/2 to 1 cup heavy cream at the end to enrich the flavor.
- White button mushrooms are recommended, but any variety of mushrooms will work well.
- Using low sodium chicken broth adds more depth, but vegetable broth keeps this recipe vegan.
- To make this soup gluten-free, substitute the all-purpose flour with gluten-free flour or use a slurry made from tapioca starch, corn starch, or arrowroot powder.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
