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
Scale
- 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