Step 1

Add the butter, onions and a pinch of salt and pepper to a large soup pot (I use my Dutch Oven). Sauté over medium heat for 5 minutes or so until onions are softening and browning. Stir in garlic.

Step 2

Now add the mushrooms, 1 cup of the broth, thyme, fennel, and granulated garlic to the pot. Sprinkle the flour over the mushrooms. Stir frequently and cook for 5 minutes until the mushrooms are cooked down and tender.

Step 3

Add in the rest of the ingredients (except balsamic vinegar, salt and pepper). Bring to a boil on high heat.

Step 4

Cover and reduce to a simmer on medium-low heat. Cook for 10 minutes.

Step 5

Remove from the heat. Take two big ladles of soup and blend in your blender (Vitamix is great) or Nutra Bullet. Pour back into the soup. Stir in the balsamic vinegar, salt and pepper. Taste for seasoning and add additional salt and pepper if needed.

Step 6

Enjoy! Serve as an appetizer or entree for lunch or dinner with some artisan bread , garlic bread or naan. For step by step photos see post above 🔼.