Go Back
–+ servings
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
rich and creamy mushroom soup

Rich and creamy garlic mushroom soup

Karon Grieve
This garlic mushroom soup is rich and creamy and packed with amazing flavour, the perfect winter warmer
4.29 from 21 votes
Print Recipe Bookmark Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine British
Servings 4 people
Calories 137 kcal

Ingredients
 

  • 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
Metric - US Customary

Instructions
 

  • 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

Notes

This soup can be frozen for up to 4 months.
You can add some dried porcini mushrooms for an extra boost of flavour to your soup, Add them when you put in the other mushrooms. 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.
 

Nutrition

Calories: 137kcalCarbohydrates: 10gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 616mgPotassium: 479mgFiber: 2gSugar: 5gVitamin A: 410IUVitamin C: 8mgCalcium: 35mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove