Thick and creamy with aromatic roasted garlic and the earthiness of thyme, this garlic mushroom soup is hearty and warming and a fall classic.
garlic mushroom soup
This really is my default soup at this time of year. Whenever I see mushrooms in the shops I snap them up with this rich and creamy mushroom soup recipe dancing in my mind.
While I love using mushrooms in risotto, in an omelette or just on toast. My favourite way to serve mushrooms is in a good hearty filling garlic mushroom soup.
Add to that this is a super quick and easy mushroom soup recipe. It’s ready in 30 minutes, now that’s really good fast food in my book!
I’m using fresh thyme from my garden for my mushroom soup recipe. Thyme is such a wonderfully useful herb.
I find myself adding it to so many recipes, especially during the winter months. The flavour of thyme lifts almost anything and gives these mushrooms a real kick in the right direction with a boost of freshness and depth too.
You can of course use dried thyme in this mushroom soup. Always remember that when using dried herbs in a recipe to use half the quantity as you would of the fresh herb.
This is because when you dry herbs you suck in all that amazing flavour and concentrate it. If you use the same quantity of dried to fresh herbs you might well overpower a recipe.
Want to know a bit more about herbs and their uses? Then check out my book So Easy Herbal.
With over 50 great ways to use herbs from cooking to infusing oils and vinegars, making booze and household uses too.
I’ve gone for a mixture of chestnut mushrooms and button mushrooms in this garlic mushroom soup recipe. You can use any type of mushrooms that you like and are available to you.
When you cook your mushrooms save some to add as a topping to this tasty soup.
Want to really ramp up that mushroom flavour? Then add some diced dried porcini mushrooms to your soup as I have.
This isn’t necessary but boy does it boost that wonderful taste of rich mushroom goodness in this simple garlic mushroom soup recipe.
If you are adding the dried porcini mushrooms to your soup simply rehydrate them first in a little boiling water. Chop the mushrooms and add both the chopped mushrooms and the remaining water to your homemade garlic mushroom soup.
Now, this is very important in this easy garlic mushroom soup recipe. It really is all about the garlic and how you use it.
I wanted a really sweet warm taste to my garlic, nothing harsh.
The best way to get this rich and toasty flavour from your garlic is to roast it in its skin. However, that takes ages in the oven. Another way to get a similar roasted garlic flavour is to cook the garlic in its skin with the mushrooms.
Because the garlic is softening and cooking in its own skin and hasn’t been chopped up it becomes sweet.
Don’t be horrified by the fact I’m using 4 cloves of garlic in my garlic mushroom soup recipe. As they are cooked in this way they taste wonderful and not at all strong or overpowering.
Adding a splash of sherry to your garlic mushroom soup really helps to bring out the flavours. I love using sherry in my cooking and always keep a bottle on hand in the kitchen.
Now don’t go thinking of the old fashioned idea of ‘cooking sherry’ being something that tastes bloody awful and is only good enough to use for shoving into a recipe and not pouring into a glass.
Oh no, if you are going to use any booze as an ingredient in your cooking make sure that it is something you’d actually drink yourself.
If you don’t have any sherry on hand then a splash of dry vermouth adds good flavour too. It’s not as rich and warming as sherry but it does go well with mushrooms (I use it a lot in mushroom risotto).
How long will this mushroom soup keep
Your soup will keep for up to 4 days in the fridge.
Can you freeze garlic mushroom soup?
Yes, this soup will happily freeze for up to 3 months. I like to freeze my soup in freezer bags which I lay flat on a baking try in the freezer till they are solid then take out the tray and they can then be filed together and take up hardly any valuable freezer space at all, result!
How to serve garlic mushroom soup
I love topping my soup with some of the actual ingredients. Bringing them right to the forefront of this garlic mushroom soup but in a slightly different form.
Adding the wonderfully soft chewy cooked mushroom slices with a sprinkling of thyme to the top of your garlic mushroom soup gives you even more mushroom flavour and also a different texture to play in your mouth.
Serve with big chunks of crusty bread. This is a rich soup already and a chunk of bread makes it into a good filling meal in its own right.
Garlic bread is an obvious choice as a lighter option than a big chunk of bread.
You could also make some simple croutons to serve on top of this soup. Make sure that you rub the bread with garlic before baking it so you get lovely crunchy garlic croutons. Now they would go perfectly with this rich and creamy garlic mushroom soup.
Or grill some bacon till really crispy and crumble this over your soup. (obviously not one for the vegetarians out there).
Looking for more tasty soup recipes to see you through the colder months? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Rich and creamy garlic mushroom soup
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic unpeeled!
- 500 g mushrooms sliced sliced
- 1 small onion chopped
- 1 tbsp thyme 1tbsp fresh thyme or 1/2tbsp dried thyme
- 100 ml dry sherry or vermouth (optional)
- salt and pepper to taste
- 600 ml vegetable stock
- 2 tbsp Greek yogurt or double cream
- Heat the oil and butter in a pan and add the unpeeled garlic cloves and the chopped onion and saute for 5 minutes
- Add the sliced mushrooms and thyme and cook for a further 10 minutes
- remove a few mushroom slices to decorate the soup and remove the garlic and pop it out of it's skin and mash the soft flesh before returning it to the pan
- Add the sherry or vermouth if you are using this and cook for 1 minute
- Pour in the vegetable stock, cover and simmer the soup for 15 minutes
- Add the cream and use a hand blender to cream the soup ready to serve
- season to taste and serve with the reserved mushrooms and fresh thyme leaves plus some coursly ground black pepper