Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1½ pounds sliced mushrooms (cremini, shiitake or baby bella)
- ¼ cup dry apple vinegar
- ⅓ cup all-purpose flour
- 1 chicken bouillon cube
- Salt and pepper to taste
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 4 cups vegetable broth (low sodium)
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil and butter in a Dutch oven over medium heat. Sauté chopped onion and minced garlic for 3 to 5 minutes until softened.
- Add sliced mushrooms and cook until they release their liquid and begin to brown, about 7 to 10 minutes.
- Pour in the apple vinegar and let it evaporate for 1 to 2 minutes. Stir in flour and cook for an additional minute.
- Crumble chicken bouillon into the mixture, season with salt, pepper, and thyme. Pour in vegetable broth; bring to a boil then simmer for about 10 minutes.
- Lower heat and stir in heavy cream; simmer gently for another 2 minutes without boiling.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg