CREAMY GARLIC MUSHROOM SOUP

I’m already experiencing temperatures within the50’s and 60’s here in Nashville and it’s got mefully BLOWN fall-mode. I’m prepared for cozy sweaters, campfires, and SOUP. Creamy mushroom soup has been on my “to make” list for years and currently that I even have access to cheapmushrooms (thank you, Aldi) i made a decision to travel for it. This Creamy Garlic Mushroom Soup was wealthy while notbeing too significant, and American state therefore delightfully earthy. I counsel pairing it with a pleasant crusty bread to take in all that creamy goodness, sort of a loaf of No-Knead Bread.

I used Baby Bella mushrooms for this Creamy Garlic Mushroom Soup as a result ofthey’re still on the cheapfacet compared to most mushrooms, howeverthey furnish additionalflavor and color than a white button mushroom. fortunately these baby portobella mushrooms are getting extremelywell-liked and I’ve seen them at many grocerychains.

For the broth I used vegetable seasonedhigher Than broth, however you maydefinitely use their mushroom flavor if you've got it. I simplydidn’t need to shop for a whole instrumentality of a flavor that I’d seldomuse, therefore I went with vegetable, that i useusually. Their vegetable broth will have a rather distinct flavor, though, therefore I used [*fr1]broth and [*fr1] water to forestall overwhelmingthe mushroom flavor

CREAMY GARLIC MUSHROOM SOUP

This rich and Creamy Garlic Mushroom Soup is perfect for fall with it's deep earthy flavors. Serve with crusty bread for dipping!

 Total Cost 4.75 recipe / $1.19 serving

 Prep Time 5 minutes

 Cook Time 30 minutes

 Total Time 35 minutes

 Servings  1.5 cups each

INGREDIENTS

1 lb. baby bella mushrooms $3.38
1 Tbsp olive oil $0.13
3 cloves garlic, minced $0.2
4 Pinch salt & pepper $0.05
2 Tbsp butter $0.26
1/4 cup all-purpose flour $0.04
2 cups vegetable broth* $0.18
2 cups water $0.00
1/8 tsp dried thyme $0.02
1/2 cup heavy cream** $0.42
1 tsp soy sauce $0.03

INSTRUCTIONS

Wash the mushrooms to remove any dirt or debris. Slice half of the mushrooms and roughly chop the other half.

Add the olive oil, mushrooms, garlic, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown.

Add the butter and flour to the pot. Stir and cook for about two minutes more. The flour and butter will form a thick paste and coat the mushrooms and the bottom of the pot. It's okay for the flour to coat the pot and brown a bit, just don't let it burn.

Finally, add the vegetable broth, water, and dried thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.

Stir the cream into the soup. Finally, add the soy sauce, taste the soup, and add an additional pinch of salt if needed (depending on the salt content of the broth you used). Serve hot.

RECIPE NOTES

*I use Better Than Bouillon to make my broth.

**You can use half and half instead of heavy cream, but your soup will be less rich.