Creamy Vegetarian Mushroom Soup
A rich and comforting vegetarian mushroom soup made with tender mushrooms, onions, garlic, herbs, and a creamy broth. Easy enough for a weeknight meal and flavorful enough to serve as an elegant starter or light dinner.
Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 lb. sliced cremini mushrooms
- 1/2 cup minced shallots
- 1 Tbsp. minced garlic
- 3 Tbsp. cornstarch
- 2 teaspoons dried thyme
- 1/2 cup dry sherry
- 4 cups vegetable broth
- 1 cup heavy cream
- salt and pepper to taste
- 1 Tbsp. chopped Italian parsley for garnish
Instructions
- Heat the oil and butter in a Dutch oven over medium high heat. Add the mushrooms. cook , stirring occasionally . until lightly brown, about 6 minutes.
- Stir in the shallots, garlic and thyme: cook until the shallots are soft and translucent , about 5 minutes. Add the wine cook scraping up any browned bits until absorbed. Salt and pepper to taste
- Sprinkle the cornstarch over the mushrooms cook stirring constantly for 2 minutes.
- Add the broth, cream bring to a boil, then lower the heat to a simmer , cover and cook for 20 minutes.
- Ladle into soup bowls , garnish with the Italian parsley.
Notes
Brown the mushrooms well before adding the broth. Don't overcrowd the pan—give the mushrooms room to caramelize. This extra step adds a deep, savory flavor to the soup and keeps it from tasting flat.