Creamy mushroom garlic soup has a way of instantly making any day feel cozier, doesn’t it? I remember the first time I successfully made this easy creamy mushroom garlic soup from scratch for my family. The aroma of garlic and earthy mushrooms filled my kitchen, promising a comforting meal. It’s the kind of soup that warms you from the inside out, perfect for those chilly evenings when you just want something delicious and nourishing. This homemade creamy mushroom garlic soup is so simple to whip up, and it feels like a hug in a bowl. Let’s get cooking!
Why You’ll Love This Creamy Mushroom Garlic Soup
This soup is a winner for so many reasons:
- It’s incredibly rich and satisfying, with a deep, earthy mushroom flavor.
- You can have this mushroom garlic cream soup on the table in under an hour.
- It’s packed with wholesome ingredients, making it a surprisingly healthy choice.
- Budget-friendly! It uses common pantry staples and affordable mushrooms.
- The whole family will adore this comforting bowl, even picky eaters.
- It’s a versatile dish that makes a fantastic starter or a light main course.
- You’ll be amazed at how easy it is to create a restaurant-quality mushroom garlic cream soup at home.
Ingredients for Creamy Mushroom Garlic Soup
Gathering your ingredients is the first step to this delightful garlic infused mushroom soup. I love that most of these are pantry staples or easy to find!
- 2 tablespoons unsalted butter – This creates a rich base and helps sauté the aromatics beautifully.
- 1 tablespoon olive oil – For a little extra flavor and to prevent the butter from burning.
- 1 medium yellow onion, finely chopped – The backbone of flavor, mellowing as it cooks.
- 6 cloves garlic, minced – This is where the magic happens; don’t be shy with the garlic!
- 1 pound (450g) cremini mushrooms, sliced – These add a deep, earthy flavor.
- ½ pound (225g) white button mushrooms, sliced – For a slightly milder mushroom taste and texture.
- 1 teaspoon dried thyme – A classic herb that pairs perfectly with mushrooms.
- ½ teaspoon black pepper – Freshly ground is best for punchy flavor.
- 1 teaspoon salt (more to taste) – Essential for bringing out all the flavors.
- ¼ cup all-purpose flour – This is our thickening agent, creating that signature creamy texture.
- 4 cups (1 quart) low-sodium vegetable broth – The liquid base that carries all the delicious flavors.
- 1 cup heavy cream – For that luxurious, velvety finish that makes this soup so decadent.
- ½ cup whole milk – To balance the richness of the cream and ensure a smooth consistency.
- 2 tablespoons chopped fresh parsley, for garnish – For a pop of color and fresh, herbaceous contrast.
- Optional: 1 tablespoon soy sauce for umami boost – This secret ingredient really deepens the savory notes.
How to Make Creamy Mushroom Garlic Soup
Making this delightful soup is easier than you might think, and the results are so rewarding. Follow these simple steps for a truly delicious meal.
- Step 1: Begin by melting the 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Add the 1 medium yellow onion, finely chopped, and cook for about 3-4 minutes until it’s softened and looks translucent. Stir in the 6 cloves garlic, minced, and cook for just 1 minute more until you can smell its wonderful aroma.
- Step 2: Add all the sliced mushrooms – both the 1 pound (450g) cremini mushrooms, sliced and the ½ pound (225g) white button mushrooms, sliced – to the pot. Sprinkle them with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme. Sauté these for 8-10 minutes, stirring now and then. You want them to turn deeply browned and release all their savory juices, which is key for a flavorful mushroom and garlic soup with cream.
- Step 3: Now, sprinkle the ¼ cup all-purpose flour over the mushroom mixture. Stir it all together really well, making sure the mushrooms and aromatics are coated. Cook for about 2 minutes. This step is crucial for how to thicken mushroom soup and removes any raw flour taste.
- Step 4: Gradually pour in the 4 cups (1 quart) low-sodium vegetable broth, stirring constantly as you pour. This helps prevent any lumps from forming and ensures a smooth base. Bring the soup up to a gentle simmer, then lower the heat to low. Let it cook for 8-10 minutes, allowing it to thicken slightly.
- Step 5: For that signature silky texture, I like to use an immersion blender to puree the soup right in the pot. If you don’t have one, carefully transfer the soup in batches to a regular blender and process until smooth, then return it to the pot. Stir in the 1 cup heavy cream and ½ cup whole milk. Let the soup simmer gently for another 3-5 minutes until it’s heated through and has reached a lovely, velvety consistency. Taste and adjust the salt and pepper if needed. If you’re using it, stir in the optional 1 tablespoon soy sauce for an extra burst of umami. This makes it a truly simple mushroom garlic soup experience.
- Step 6: Ladle the hot Creamy Mushroom Garlic Soup into bowls. Garnish with the 2 tablespoons chopped fresh parsley for a bit of color and freshness. Serve this wonderful soup immediately and enjoy!
Pro Tips for the Best Creamy Mushroom Garlic Soup
I’ve made this soup so many times, and these little tricks really elevate it from good to absolutely amazing. They ensure you get that restaurant-quality flavor and texture right in your own kitchen!
- Don’t skimp on browning the mushrooms! This step is crucial for developing a deep, rich flavor that makes this soup so special.
- If you prefer a smoother soup, blend it thoroughly. For a bit of texture, only blend about half of it, or skip blending altogether if you like it chunky.
- For an extra layer of umami, a splash of soy sauce or a teaspoon of Worcestershire sauce can really boost the savory notes without overpowering the mushroom and garlic.
What’s the secret to perfect Creamy Mushroom Garlic Soup?
The secret is to really let those mushrooms brown deeply in the pot. This caramelization brings out their earthy, savory essence, which is what makes this a truly velvety mushroom garlic soup.
Can I make Creamy Mushroom Garlic Soup ahead of time?
Yes, you absolutely can! You can sauté the aromatics and mushrooms, then store them in the fridge for up to 2 days before proceeding with the rest of the recipe. Just add the broth and cream when you’re ready to finish it.
How do I avoid common mistakes with Creamy Mushroom Garlic Soup?
The biggest mistake is not browning the mushrooms enough, which leads to a bland soup. Also, be careful not to overcook the cream and milk mixture, as it can sometimes curdle if boiled vigorously.
Best Ways to Serve Creamy Mushroom Garlic Soup
This delightful soup is wonderfully versatile and pairs beautifully with a variety of simple accompaniments. It’s perfect for a light lunch or a sophisticated starter.
- For a complete meal, serve a hearty bowl of this creamy mushroom soup with garlic alongside crusty bread for dipping. A slice of garlic bread or a simple baguette works perfectly to soak up every last drop.
- Consider a light side salad with a tangy vinaigrette. The crisp greens and bright dressing offer a refreshing contrast to the soup’s richness.
- A sprinkle of crispy fried onions or croutons adds a lovely textural crunch. You could also add a swirl of extra cream or a drizzle of truffle oil for an extra touch of elegance.
Nutrition Facts for Creamy Mushroom Garlic Soup
Here’s a look at the nutritional breakdown for a single serving of this delicious soup. It’s a satisfying option that doesn’t overload your daily intake.
- Calories: 280cal
- Fat: 21g
- Saturated Fat: 12g
- Protein: 6g
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 4g
- Sodium: 650mg
Nutritional values are estimates and may vary based on the specific ingredients used and any optional additions.
How to Store and Reheat Rich Mushroom Garlic Soup
Once you’ve made this incredibly satisfying soup, you’ll be happy to know it stores and reheats beautifully, making it perfect for meal prep or enjoying leftovers.
- First, let the soup cool down completely at room temperature for about an hour. This is important for food safety.
- Once cooled, transfer the soup into airtight containers. For the refrigerator, glass or BPA-free plastic containers work best. You can store this creamy mushroom garlic soup in the fridge for up to 3-4 days.
- If you plan to freeze it, ensure your containers are freezer-safe. This soup freezes wonderfully for up to 3 months. When freezing, it’s a good idea to leave a little headspace in the container as liquids expand when frozen.
To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally. If it seems too thick, you can add a splash of milk or broth to loosen it up. For frozen soup, thaw it overnight in the refrigerator before reheating. Avoid reheating in the microwave if possible, as it can sometimes affect the texture of the cream base.
Frequently Asked Questions About Creamy Mushroom Garlic Soup
What is creamy mushroom garlic soup?
Creamy mushroom garlic soup is a rich, velvety soup made from sautéed mushrooms and aromatic garlic, blended into a creamy base, often with milk or cream. It’s a comforting, savory dish that’s perfect for a cool evening or as an elegant starter.
Why make mushroom garlic soup?
You should make this soup because it’s incredibly satisfying, full of deep, earthy mushroom flavor, and surprisingly easy to prepare. It’s a fantastic way to enjoy a restaurant-quality meal at home, offering warmth and comfort in every spoonful. Plus, it’s versatile and can be adapted to your liking!
Can I use different types of mushrooms?
Absolutely! While cremini and button mushrooms are classic, feel free to experiment. A mix of wild mushrooms like shiitake, oyster, or porcini can add even more complex flavor to your soup. Just ensure they are cleaned and sliced appropriately.
How do I make this soup dairy-free or vegan?
To make a vegan version, swap the butter for olive oil or vegan butter. Use full-fat coconut milk or a cashew cream instead of heavy cream and whole milk. Ensure your vegetable broth is also vegan. It’s a simple substitution that yields a delicious plant-based alternative!
Variations of Creamy Mushroom Garlic Soup You Can Try
Once you’ve mastered the basic recipe, there are so many fun ways to customize this soup. I love experimenting with different flavors and methods to keep things exciting!
- Healthy Mushroom Garlic Soup Recipe: For a lighter take, try swapping the heavy cream and whole milk for half-and-half or even a good quality unsweetened almond milk. You can also reduce the butter slightly and use more olive oil.
- Creamy Garlic Mushroom Bisque: Elevate this soup by adding a splash of sherry or white wine after sautéing the mushrooms. Let it cook off for a minute before adding the broth. This creates a more complex, restaurant-style flavor profile.
- Spicy Kick: For those who like a little heat, stir in a pinch of red pepper flakes along with the garlic and thyme. This adds a subtle warmth that complements the earthy mushrooms beautifully.
- Herbal Infusion: While thyme is classic, feel free to add other herbs like rosemary or sage during the mushroom sautéing stage for a different aromatic twist. Fresh chives or dill are also wonderful garnishes.
Creamy Mushroom Garlic Soup: 1 Amazing Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and comforting creamy mushroom garlic soup, perfect for chilly evenings. This easy-to-make soup features sautéed mushrooms, aromatic garlic, and a velvety cream base for a deliciously satisfying meal.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 6 cloves garlic, minced
- 1 pound (450g) cremini mushrooms, sliced
- ½ pound (225g) white button mushrooms, sliced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt (more to taste)
- ¼ cup all-purpose flour
- 4 cups (1 quart) low-sodium vegetable broth
- 1 cup heavy cream
- ½ cup whole milk
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: 1 tablespoon soy sauce for umami boost
Instructions
- In a large soup pot or Dutch oven, melt the butter and olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add all the sliced mushrooms to the pot. Sprinkle with salt, black pepper, and thyme. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms are deeply browned and have released their juices.
- Sprinkle the flour over the mushroom mixture, stirring well to coat. Cook for 2 minutes to eliminate any raw flour taste.
- Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the soup to a gentle simmer, then reduce heat to low and cook for 8-10 minutes, until slightly thickened.
- For a silky-smooth texture, use an immersion blender to puree the soup directly in the pot. Stir in the heavy cream and milk. Simmer for 3-5 more minutes, then adjust salt and pepper to taste. Add optional soy sauce if desired.
- Ladle hot Creamy Mushroom Garlic Soup into bowls. Garnish with fresh parsley. Serve immediately.
Notes
- For extra depth, try using a mix of wild mushrooms.
- Don’t rush the mushroom sautéing step; deeply browned mushrooms add rich flavor.
- If you prefer a chunkier soup, only blend half the mixture.
- For a lighter version, swap heavy cream for half-and-half or extra milk.
- This soup reheats beautifully.
- Can be frozen for up to 2 months. Stir well after reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280cal
- Sugar: 0g
- Sodium: 0mg
- Fat: 21g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 0mg
