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Hearty Mushroom Soup with Garlic
Kathie Clane

Hearty Mushroom Soup with Garlic

A creamy and aromatic mushroom soup infused with garlic, perfect for warming up on chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: European
Calories: 371
Ingredients Method Notes

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)

Method
 

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add garlic and onion; sauté until fragrant and translucent.
  3. Stir in mushrooms; cook until golden brown and softened.
  4. Add vegetable broth and thyme; simmer for 15 minutes.
  5. Use an immersion blender to purée half the soup for a creamy consistency (leave some mushrooms chunky).
  6. Stir in heavy cream; season with salt and pepper.
  7. Simmer for 5 more minutes, stirring occasionally.
  8. 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.