Do you want to enjoy the cream of mushroom soup without adding cream? I know how you can prepare it. Not only does my recipe use less cream, but it gets prepared in less time. So now you don't have to spend time in the kitchen for a creamy and tasty soup.
Prep Time 10mins
Cook Time 25mins
Total Time 35mins
2Garlic cloves, minced
1lbWhite bottom mushrooms, diced
1teaspoon Dried oregano
Salt and pepper to taste
1teaspoon Dried thyme
6Cups vegetable broth
Warm the olive oil and butter together in a pot over medium heat.
Stir in the diced onion and garlic cloves and mix until combined.
Stir in the diced mushrooms, season with salt and pepper to taste, dry oregano, dry thyme, and cook for about 5-10 minutes.
Pour in the vegetable broth and cook for about 20 minutes.
Finally, puree everything with a hand blender and stir in the cream.
If your cream of mushroom soup has turned runny, you can thicken it by adding flour. For gluten-free options, choose cornstarch or arrowroot.