Signature Recipe
Creamy Garlic Mushroom Soup
Rich and velvety soup made with sautéed garlic and mushrooms, finished with cream.
There’s something undeniably comforting about a warm bowl of soup, especially when it’s crafted from the earth’s finest ingredients. This recipe invites you into the kitchen to create a rich and velvety mushroom soup that is as simple as it is satisfying. Imagine the fragrant aroma of sautéed garlic mingling with earthy mushrooms, creating a delightful blend that fills your home with warmth and a sense of comfort.
Starting with a drizzle of olive oil, you’ll begin by softening diced onions until they become translucent, allowing their natural sweetness to emerge. As you add the minced garlic, the savory notes will awaken your senses, promising a delicious meal ahead. Next comes the star of the dish: a generous portion of mushrooms. Whether you choose cremini, shiitake, or button mushrooms, their deep, umami flavor will elevate the soup to new heights.
The cooking process is straightforward and inviting, making this dish perfect for both seasoned cooks and kitchen novices alike. As the mushrooms cook down, they release their moisture, creating a rich base that is further enhanced with a splash of cream at the end. This finishing touch transforms the soup into a luxurious experience that you’ll want to savor with every spoonful.
In just about 40 minutes, you’ll have a heartwarming bowl of comfort food ready to be enjoyed. Whether served as a cozy dinner on a chilly evening or a delightful starter for a gathering, this creamy mushroom soup is bound to become a beloved staple in your home. So, let’s dive into this easy recipe and bring the enticing flavors of garlic and mushrooms to your table!
Creamy Garlic Mushroom Soup
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 1 tablespoon olive oil (for sautéing)
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 500 grams mushrooms (sliced)
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (for creaminess)
- 1 teaspoon thyme (dried or fresh)
- to taste salt
- to taste black pepper
Steps
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced mushrooms to the pot and cook until they are browned and their moisture has evaporated, about 10 minutes.
- Pour in the vegetable broth and add the thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.
- Stir in the heavy cream and heat through. Season with salt and black pepper to taste.
- Serve hot, garnished with additional thyme if desired.
General Notes
- Serves 4
- Rich and velvety soup made with sautéed garlic and mushrooms, finished with cream.