Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1½ pounds mushrooms (cremini, shiitake, or baby bella), sliced
- ¼ cup dry white apple vinegar
- ⅓ cup all-purpose flour
- 1 cube chicken bouillon
- Salt and pepper to taste
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven, melt the butter with olive oil over medium heat. Add the onion and garlic; sauté for 3-5 minutes until translucent.
- Add sliced mushrooms and cook for 7-10 minutes until they release their liquid and lightly brown.
- Pour in the white apple vinegar and cook for 1-2 minutes until mostly evaporated. Sprinkle flour over the mixture while stirring continuously for about a minute.
- Crumble chicken bouillon into the pot, add seasonings, then pour in vegetable broth. Bring to a boil and simmer for about 10 minutes.
- Lower heat and stir in heavy cream; simmer gently for an additional 2 minutes without boiling.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg