The heavy cream makes this soup rich and creamy, while the cremini mushrooms add an earth iness that tastes just right.
Author:Addie Gundry
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Yield:Serves 4
Category:Soups
Ingredients
Scale
3 tablespoons unsalted butter
1 onion, finely diced
1 pound cremini mushrooms, sliced
2 garlic cloves, finely minced
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
3 cups vegetable broth
1 1/2 cups heavy cream
1 tablespoon Worcestershire sauce
Fresh thyme, for garnish
Instructions
In a large pot, melt the butter over medium heat. Add the onion, mushrooms, and garlic. Cook, stirring, until tender, about 5 minutes. Season with salt and pepper.
Add the flour and cook, stirring continuously, for 2 to 3 minutes. Gradually add the broth and bring to a boil, then reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
Slowly stir in the cream and Worcestershire sauce and simmer for 5 minutes more, or until thickened.
