his tasty Mushroom Soup uses simple ingredients but has exceptional flavor. Made from scratch, served creamy or clear, this soup is satisfying and delicious!
Wash and slice mushrooms. If you plan of making the topping mentioned below, reserve a few slices.
16 oz mushrooms
In a large Dutch oven or soup pot, melt butter over a medium heat.
1 tablespoon unsalted butter
Add chopped onion and saute until translucent.
½ cup chopped yellow onion
Add garlic and mushrooms. Saute until mushrooms release most of the liquid. Cook for 5 to 8 minutes.
3 garlic cloves
Add thyme, salt, and pepper and cook for 2 minutes, stirring often.
½ teaspoon fresh thyme leaves, ½ teaspoon salt, ¼ teaspoon black pepper
Add vegetable stock and water and simmer the soup for 10 minutes.
3 cups low-sodium vegetable stock, 2 cups water
Mix cornstarch with half and half and to the soup. Stir well and cook for 2 to 3 minutes.
1 tablespoon cornstarch, ¾ cup half and half
For a creamier soup: blend half of the soup in a blender.
Serve with chopped parsley, croutons, etc.
Notes
For a fancy topping: fry a few sliced mushrooms in butter.
I recommend storing leftovers of this soup in a container with a lid, in the fridge for up to 3 days. You can freeze it without the half and half or cream.
For a smooth soup, blend it in a blender; remember that the soup is hot so don’t fill the blender, rather do it in batches with the lid vent open.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.