Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound mushrooms, sliced (in two batches)
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1 tablespoon tamari or soy sauce
- 1 teaspoon fresh thyme leaves
- 1/2 cup heavy cream (optional)
- Salt and pepper, to taste
Instructions
- Melt butter and heat olive oil in a large pot over medium heat. Add chopped onion and cook for 2 minutes until softened.
- Add half of the sliced mushrooms and cook for about 5 minutes until soft and lightly browned. Add the remaining mushrooms and cook until softened.
- Stir in minced garlic, then add white wine, vegetable broth, tamari, and thyme. Cover and simmer for 15 minutes.
- Allow soup to cool slightly, then transfer two-thirds of it to a blender and blend until smooth. Stir the pureed soup back into the pot.
- Optionally, stir in heavy cream and simmer for 2 minutes to warm through. Season with salt and pepper to taste.
- Serve topped with fresh herbs and a drizzle of olive oil or cream, with optional homemade croutons.
Notes
For a richer soup, add heavy cream at the end and simmer briefly. Cooking mushrooms in two batches promotes better browning and flavor. This soup pairs well with fresh herbs and croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg