Garlic Mushroom Soup is a comforting and flavorful soup that is perfect for cold winter days. The combination of mushrooms and garlic creates a rich and earthy flavor that is sure to warm you up from the inside out.
This Garlic Mushroom Soup recipe is perfect for cold winter days. Made with sliced mushrooms, minced garlic, chicken or vegetable broth, heavy cream, butter, and olive oil, it’s rich, earthy, and comforting. Perfectly seasoned with salt and pepper, it can be garnished with fresh parsley for added flavor. The recipe is easy to follow, and it’s a great way to showcase the earthy, umami flavor of mushrooms. You can also make it vegan by using vegetable broth and replace heavy cream with coconut milk. This recipe is a great starter for a dinner party or a comforting lunch on a cold winter day. It’s a simple recipe but one that is filled with love, memories, and warmth. The nutrition facts per serving are 300 calories, 25 grams of fat, and 7 grams of protein. You can store it for 3-4 days in the refrigerator, leftovers can be reheated on the stove or in the microwave, and it’s best served hot, garnished with chopped parsley.
1 lb of sliced mushrooms (white or cremini)
4 cloves of garlic, minced
4 cups of chicken or vegetable broth
2 cups of heavy cream
1 tbsp butter
1 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Heat the butter and olive oil in a large pot over medium heat.
Add in the mushrooms and garlic and sauté for about 5 minutes, or until the mushrooms are tender and the garlic is fragrant.
Pour in the chicken or vegetable broth and bring the mixture to a boil.
Reduce the heat and let the soup simmer for about 10 minutes.
Remove the pot from the heat and use an immersion blender or transfer the soup to a blender and blend until smooth.
Stir in the heavy cream and season the soup with salt and pepper, to taste.
If desired, garnish the soup with chopped parsley.
Serve hot and enjoy!
Recipe Notes and Tips:
For a more flavorful soup, try using a mix of different wild mushrooms.
If you don’t have an immersion blender, you can use a regular blender. Just be sure to let the soup cool down before blending to avoid any accidents.
If you want a vegan version of this recipe, use vegetable broth and replace heavy cream with coconut milk.
Each serving of Garlic Mushroom Soup contains approximately 300 calories, 25 grams of fat, and 7 grams of protein.
Allow the soup to cool completely before storing it in an airtight container in the refrigerator.
It will keep in the refrigerator for 3-4 days.
Leftover Garlic Mushroom Soup can be reheated on the stove or in the microwave.
If the soup is too thick, you can thin it out with a little bit of water or broth.
How to Serve:
Garlic Mushroom Soup is best served hot, garnished with some chopped parsley.
It can be served with a slice of crusty bread or croutons on the side.
This soup is a perfect starter for a dinner party or a comforting lunch on a cold winter day, it’s also a great way to showcase the earthy, umami flavor of mushrooms.