Ingredients:

  • 1 lb Cremini mushrooms, sliced
  • 4 oz Shiitake mushrooms, stems removed and sliced
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 3 tbsp whole-wheat flour
  • 4 cups low-sodium vegetable broth
  • 1 tsp soy sauce
  • 0.5 cup light cream
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add sliced Cremini and Shiitake mushrooms in a single layer. Sear undisturbed for 3 minutes until deeply browned and moisture has evaporated.
  2. Lower heat to medium. Add diced onions and sauté for 5 minutes until translucent. Stir in minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Sprinkle whole-wheat flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and create a light roux.
  4. Slowly whisk in the vegetable broth and soy sauce. Bring to a gentle simmer, stirring frequently until the soup thickens and becomes glossy.
  5. Reduce heat to low. Stir in the light cream (or Greek yogurt), sea salt, and black pepper. Heat through for 2 minutes without boiling to prevent curdling. Garnish with fresh parsley before serving.