Creamy Garlic Mushroom Soup

Garlic mushroom soup served in a white bowl next to a spoon.

Super tasty and simple to make, this creamy garlic mushroom soup is sure to warm your soul. Seasoned with thyme and garlic, this soup has a wonderful depth of flavor.

Course Appetizer, lunch

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 381kcal

Author Slow The Cook Down

Equipment

High Speed Blender or an immersion blender

Ingredients

2 pounds fresh mushrooms (you can use a mix of varieties) (900g)
1 onion
1 bulb garlic
1 tablespoon oil
2 tablespoons salted butter
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons dried thyme
1 tablespoon garlic powder
4 cups stock chicken or vegetable (950ml)
2 cups cream (35%) (475ml)
optional: fresh thyme for garnish

Instructions

Roughly chop the mushrooms, slice the onion and mince the garlic.
2 pounds fresh mushrooms (you can use a mix of varieties), 1 onion, 1 bulb garlic
Put a large pot on a medium high heat and add in the oil and butter.
1 tablespoon oil, 2 tablespoons salted butter
Once the pot is hot, add in the mushrooms and brown them well. Don't stir them too much during cooking. Cook them until no moisture remains.
Once browned, stir in the sliced onion, minced garlic and seasonings. Cook for a few minutes until the onion has softened.
1 tablespoon salt, 1 teaspoon black pepper, 2 tablespoons dried thyme, 1 tablespoon garlic powder
Pour in the stock. Bring to a boil and simmer for 5 minutes.
4 cups stock
Take the pot off of the heat and pour in the cream.
2 cups cream (35%)
Blend the soup til smooth and serve, garnished with fresh thyme.
optional: fresh thyme for garnish

Notes

Brown the mushrooms well before adding the stock. Cook off excess liquid that is released from the mushrooms.
Add the cream in right at the end of cooking when you take the pot off of the heat so that it doesn't curdle.
Use an immersion blender or stand blender to blend the soup. If you use a stand blender, add it in batches and be careful as it will be very hot.

Nutrition