Description
A velvety, flavorful soup made with sautéed mushrooms, roasted garlic, and a creamy base, perfect for cozy meals.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 5–6 garlic cloves, minced
- 500g mushrooms, sliced (button, cremini, or mixed)
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/4 cup milk
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley, for garnish
- Crusty bread, to serve
Instructions
- In a large pot, heat butter and olive oil over medium heat.
- Add onions and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1–2 minutes until fragrant.
- Add mushrooms, thyme, salt, and pepper. Cook until mushrooms release moisture and turn golden brown, about 10 minutes.
- If using flour, sprinkle it over the mushrooms and stir for 1 minute to thicken.
- Pour in broth and bring to a simmer. Cook for 15 minutes, stirring occasionally.
- Blend soup with an immersion blender until smooth (or leave slightly chunky if preferred).
- Stir in cream and milk, simmer gently for 5 more minutes.
- Adjust seasoning to taste.
- Garnish with fresh parsley and serve hot with crusty bread.
Notes
For a vegan option, replace butter with olive oil and cream with coconut milk or cashew cream. Soup keeps well in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Keywords: garlic mushroom soup, creamy soup, comfort food, vegetarian, easy recipe