Ingredients:

• 1 lb baby bella mushrooms
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt & pepper to taste
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups vegetable broth
• 1 teaspoon soy sauce
• 1/8 teaspoon dried thyme
• ½ cup heavy cream

Instructions:

1. Prepare the Ingredients:
   • Clean the mushrooms by rinsing them gently, then slice them.
   • Mince the garlic.
2. Sauté the Mushrooms:
   • Heat the olive oil in a large soup pot over medium heat.
   • Add the sliced mushrooms along with a pinch of salt and pepper.
   • Cook the mushrooms, stirring occasionally, until they release their moisture and the liquid evaporates, leaving them dark and brown.
   • Add the minced garlic and sauté for another minute.
3. Make the Roux:
   • Add the butter and flour to the pot.
   • Stir and cook the mixture for about two minutes, allowing the butter to melt and the flour to turn a golden brown, coating the mushrooms.
4. Add the Liquid:
   • Pour in the vegetable broth, soy sauce, and dried thyme.
   • Stir to dissolve the flour mixture from the bottom of the pot.
   • Bring the soup to a simmer, and the broth will slightly thicken.
5. Finish the Soup:
   • Stir in the heavy cream and let the soup heat through.
   • Taste and adjust the seasoning with more salt or pepper if needed.
6. Serve and Enjoy:
   • Serve the creamy mushroom soup with your favorite crusty bread, and enjoy a warm, comforting bowl of goodness!

Nutrition