Description
Indulge in the creamy, earthy flavors of Cream Of Mushroom Soup, a comforting dish that’s perfect for any occasion. This rich soup is made with sautéed mushrooms and aromatic garlic, enhanced by a splash of white apple vinegar for a hint of acidity. Ideal as an appetizer or a cozy main course paired with crusty bread, this recipe is simple to whip up yet packed with flavor. Whether you’re looking to warm up on a chilly evening or impress guests at dinner, this mushroom soup will surely satisfy your cravings.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1½ pounds mushrooms (sliced)
- ¼ cup dry white apple vinegar
- ⅓ cup all-purpose flour
- 1 cube chicken bouillon
- salt and pepper (to taste)
- 1 tablespoon fresh thyme (chopped)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon fresh parsley (for garnish)
Instructions
- In a large Dutch oven, melt the butter and olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and translucent.
- Add sliced mushrooms and cook until they release their moisture and start to brown.
- Pour in the white apple vinegar, cooking briefly until evaporated. Sprinkle flour over the mixture and stir well.
- Add crumbled chicken bouillon, season with salt, pepper, and thyme; pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Lower the heat again and stir in heavy cream; simmer gently for another two minutes without boiling.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 54mg