CREAMY GARLIC MUSHROOM SOUP #vegetarian #vegetables

I'm as of now encountering temperatures in the 50's and 60's here in Nashville and it has me in FULL BLOWN fall-mode. I'm prepared for comfortable sweaters, open air fires, and SOUP. Velvety mushroom soup has been on my "to make" list for quite a long time and since I approach reasonable mushrooms (thank you, Aldi) I chose to put it all on the line. This Creamy Garlic Mushroom Soup was rich without being excessively substantial, and gracious so brilliantly hearty.

I utilized Baby Bella mushrooms for this Creamy Garlic Mushroom Soup since they're still on the reasonable side contrasted with most mushrooms, however they give more flavor and shading than a white catch mushroom. Fortunately these child portobella mushrooms are ending up extremely mainstream and I've seen them at a few market chains.

This rich and Creamy Garlic Mushroom Soup is ideal for fall with it's profound natural flavors. Present with dry bread for plunging!

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INGREDIENTS

• 1 lb. baby bella mushrooms ($3.38)
• 1 Tbsp olive oil ($0.13)
• 3 cloves garlic, minced ($0.24)
• 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

1. Wash the mushrooms to remove any dirt or debris. Slice half of the mushrooms and roughly chop the other half.
2. 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.
3. 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.
4. 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.
5. 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.

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.

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