Creamy Mushroom Soup

I love this creamy mushroom soup for its simplicity. It’s really just deeply browned mushrooms, a creamy broth, and a handful of seasonings that keep it savory and comforting. The olive oil helps the mushrooms get a nice golden color, the garlic adds extra depth, and the butter and flour turn the broth into a velvety, spoon-coating soup. From there, it’s just good vegetable broth, a splash of heavy cream, and a simple mix of salt, pepper, thyme, and soy sauce. And yes, the soy sauce is doing a lot here. It adds an earthy umami boost that makes the mushrooms taste even richer. I usually “taste test” this easy soup about five times before it even makes it to the table. 

• 1 lb. baby bella mushrooms
• 3 garlic cloves (minced)
• 1 Tbsp olive oil
• 1 pinch salt
• 1 pinch black pepper
• 4 Tbsp butter
• ¼ cup all-purpose flour
• 3 cups vegetable broth
• 1 tsp soy sauce
• ⅛ tsp dried thyme
• ½ cup heavy cream