Ingredients
Scale
2 tbsp unsalted butter
1 tbsp olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
1.5 lb (700 g) mushrooms (cremini + white button), sliced
1/2 cup dry white wine
4 cups vegetable broth
1 tsp fresh thyme leaves
1 tbsp soy sauce or tamari
1/2 cup heavy cream (optional)
Salt and black pepper, to taste
Fresh parsley and croutons, for garnish
Instructions
- Build the base: In a large pot, melt butter with olive oil. Add onion and cook until softened. Stir in mushrooms, salt, and pepper. Cook until browned, 10–12 minutes. Add garlic and thyme; cook 1 minute.
- Deglaze & simmer: Pour in white wine and scrape browned bits. Reduce slightly, then add broth and soy sauce. Simmer 15 minutes.
- Blend & finish: Blend two-thirds of the soup until smooth. Return to pot. Stir in cream if using. Taste and adjust seasoning.
- Serve: Ladle into bowls, garnish with parsley and croutons, and enjoy with crusty bread.
Notes
Vegan swap: use olive oil instead of butter, and coconut milk or cashew cream instead of dairy.
Make-ahead: keeps 3–4 days in the fridge; flavors deepen overnight.
Freezer tip: freeze before adding cream for up to 3 months.
For extra body: blend a handful of cooked rice with the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 5g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg