Ingredients
Core Ingredients:
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2 tbsp olive oil or unsalted butter
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1 medium yellow onion, diced
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3 garlic cloves, minced
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16 oz mushrooms (cremini, white button, or a mix), sliced
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1 tsp thyme (fresh or dried)
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½ tsp black pepper
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1 tsp salt (adjust to taste)
For the Cream Base:
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2 tbsp flour (or gluten-free flour)
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4 cups vegetable broth
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½ cup heavy cream, half-and-half, or unsweetened plant milk
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Optional: 2 tbsp cream cheese or cashew cream for extra richness
Add at the End:
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3 cups baby spinach
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1 tsp lemon juice
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Optional garnish: fresh parsley, cracked pepper, drizzle of olive oil
Instructions
1. Sauté the Aromatics
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In a large soup pot, heat olive oil or butter.
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Sauté onion until soft, about 5 minutes.
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Add garlic and cook 1 more minute until fragrant.
2. Add the Mushrooms
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Add mushrooms and thyme.
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Cook over medium-high heat, stirring occasionally, until mushrooms release liquid and become browned (8–10 minutes).
3. Create the Roux
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Sprinkle flour over mushrooms and stir well.
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Cook 1–2 minutes to remove raw flour taste.
4. Add Broth and Simmer
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Slowly pour in the broth, stirring constantly to avoid lumps.
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Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
5. Add Cream and Spinach
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Stir in cream or milk.
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Add spinach and let wilt for 1–2 minutes.
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Season with lemon juice, salt, and pepper to taste.
6. Blend (Optional)
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For a smoother soup, blend partially with an immersion blender.
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Or blend 1–2 cups and return to the pot for a creamy/chunky mix.