Creamy Garlic Mushroom Soup
Creamy Garlic Mushroom Soup is a rich, velvety dish packed with earthy mushrooms, roasted garlic, and a smooth, creamy broth. It’s a simple yet flavorful one-pot recipe that comes together in just 30 minutes.
Equipment
- Large pot For cooking the soup
- Immersion Blender Optional, for blending the soup
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 4 cloves garlic minced
- 3 cups mushrooms sliced (cremini, button, or shiitake)
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 cup heavy cream
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
Instructions
- Melt butter in a large pot over medium heat. Add sliced mushrooms and cook until they release their moisture and start to brown.
- Stir in the diced onion and minced garlic. Cook for 3 minutes until softened and fragrant.
- Pour in the broth and add dried thyme. Bring to a gentle simmer and let cook for 10 minutes.
- For a smoother soup, blend part of the mixture using an immersion blender. If you prefer a chunkier soup, skip this step.
- Reduce heat and slowly stir in the heavy cream. Stir well to combine without boiling.
- Taste and adjust seasoning with salt and black pepper. Serve warm, garnished with fresh herbs if desired.
Notes
- For extra depth, add a splash of soy sauce or Worcestershire sauce.
- Leftovers store well in the fridge for up to 3 days.
- Serve with crusty bread or a side salad for a complete meal.
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