Instructions
- Sauté aromatics: Melt butter in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes.
- Cook mushrooms: Add garlic and sliced mushrooms to the pot. Sauté until the mushrooms release their moisture and become tender, about 10 minutes.
- Season: Stir in dried thyme and soy sauce. Cook for another minute to combine flavors.
- Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and let simmer uncovered for 15 minutes.
- Add cream: Stir in the heavy cream and let the soup cook for another 2–3 minutes until heated through. Do not boil.
- Final taste: Taste and adjust with salt and black pepper as needed.
- Serve: Ladle hot soup into bowls and enjoy as is, or garnish with a swirl of cream, fresh thyme, or croutons for extra flair.
Tips & Variations
- Make it richer: Add more cream or stir in a dollop of sour cream before serving.
- Blend it: For a smooth, creamy soup, blend part or all of it using an immersion blender.
- Add protein: Toss in cooked chicken or tofu cubes for a heartier meal.
- Use different mushrooms: Try a blend of cremini, button, shiitake, or portobello for a deeper, earthy flavor.
This mushroom soup is easy to make, deeply flavorful, and endlessly comforting—perfect for cozy dinners or elegant starters alike!
