Dive into the comforting warmth of Hearty Mushroom Soup with Garlic, a perfect blend of earthy mushrooms and aromatic garlic. This velvety soup is packed with rich flavors, making it a soul-satisfying dish for any occasion. Ideal for cold evenings or a cozy lunch, it balances the creaminess of blended mushrooms with subtle herbal notes. Garnish with fresh parsley or a drizzle of olive oil for an elegant finish. Easy to prepare and wholesome, this soup is a delightful choice for vegetarians and mushroom enthusiasts alike. Pair with crusty bread to make it a complete, irresistible meal.

Recipe Tips and Tricks:

Use a mix of mushroom varieties like cremini, shiitake, and button mushrooms for depth of flavor.
Sauté mushrooms until golden for a rich, umami-packed taste.
A splash of white wine during cooking enhances the flavor.
Blend partially for a mix of creamy and chunky textures.
Finish with a dollop of sour cream or yogurt for added creaminess.

Hearty Mushroom Soup with Garlic

Kathie Clane

A creamy and aromatic mushroom soup infused with garlic, perfect for warming up on chilly days.

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Prep Time 15

Cook Time 30

Additional Time 5

Total Time 50

Course Mushroom soup recipes

Cuisine European

Servings 4 servings

Calories 371 kcal

Ingredients

1 tablespoon olive oil
2 tablespoons butter
4 garlic cloves minced
1 medium onion finely chopped
500 g mushrooms mixed varieties, sliced
2 cups vegetable broth
1 cup heavy cream or milk
1 teaspoon thyme dried or fresh
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Heat olive oil and butter in a large pot over medium heat.
Add garlic and onion; sauté until fragrant and translucent.
Stir in mushrooms; cook until golden brown and softened.
Add vegetable broth and thyme; simmer for 15 minutes.
Use an immersion blender to purée half the soup for a creamy consistency (leave some mushrooms chunky).
Stir in heavy cream; season with salt and pepper.
Simmer for 5 more minutes, stirring occasionally.
Garnish with fresh parsley before serving.

Notes

This soup can be made vegan by substituting butter and cream with plant-based alternatives like coconut milk.
Adjust the consistency by adding more broth or cream as desired.

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