Creamy Garlic Mushroom Soup

Ingredients

• 1 lb. baby bella mushrooms
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• Pinch salt & pepper
• 2 Tbsp butter
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 2 cups water
• 1/8 tsp dried thyme
• 1/2 cup heavy cream
• 1 tsp soy sauce

Directions

1. Rinse the mushrooms well so no dirt hangs around. Cut half into slices and give the remaining half a rough chop.
2. Into a soup pot, add the olive oil, mushrooms, garlic, and a pinch of salt and pepper. Cook over medium heat until the mushrooms have let go of all their liquid, the bottom of the pot is dry again, and the mushrooms are very dark brown.
3. Add the butter and flour to the pot. Keep stirring and cooking for about 2 minutes more, until the butter and flour make a thick paste that clings to the mushrooms and the bottom of the pot. A little browning on the pot is fine; just keep it from burning.
4. Pour in the vegetable broth and water, then add the dried thyme. Stir well to loosen all the flour from the bottom of the pot. Let the soup come to a simmer, and the flour will lightly thicken the broth.
5. Stir in the cream. Add the soy sauce, taste the soup, and add another pinch of salt if it needs one, depending on how salty your broth was. Serve hot.