Creamy Garlic Mushroom Soup

Savor Creamy Garlic Mushroom Soup, a velvety, comforting bowl with earthy mushrooms, fragrant garlic, and rich cream. This soothing stovetop dish is perfect for healthy dinners, delivering gourmet warmth with minimal prep.

Why You’ll Love This Recipe

Creamy Garlic Mushroom Soup is a luxurious, soul-warming dish that transforms simple mushrooms into a silky, garlicky elixir, perfect for chilly evenings, immune boosts, or cozy meals. This budget-friendly recipe is incredibly easy, simmering to perfection with one pot and minimal cleanup. Its versatility allows for cream and herb tweaks, making it a crowd-pleaser for all ages. Packed with antioxidants, B-vitamins, and deep umami, this soup pairs beautifully with crusty bread or salad, offering a restaurant-quality, nourishing bowl that’s as delicious as it is simple to prepare.

Recipe Tips and Tricks

• Sauté Mushrooms: Cook until golden for concentrated flavor.
• Use Mixed Mushrooms: Cremini, shiitake, and white for depth.
• Deglaze Pan: Use wine or broth to capture browned bits.
• Blend Smooth: Use immersion blender for silky texture.
• Add Cream Last: Prevent curdling; warm gently.
• Garnish Fresh: Add parsley or thyme just before serving.

Yield: 6 Servings

Creamy Garlic Mushroom Soup

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Creamy Garlic Mushroom Soup, a velvety, comforting bowl perfect for healthy dinners.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• ¼ cup dry white wine
• ¼ tsp black pepper
• ½ tsp salt
• 1 cup heavy cream
• 1 large yellow onion, diced
• 1 tsp fresh thyme, chopped
• 1.5 lbs mixed mushrooms, sliced
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 4 tbsp unsalted butter
• 6 cloves garlic, minced
• Garnish: fresh parsley

Instructions

1. Prep Mushrooms: Clean and slice mushrooms; mince garlic and dice onion.
2. Sauté Base: Melt 2 tbsp butter; cook onion for 5 minutes until soft.
3. Cook Mushrooms: Add remaining butter and mushrooms; sauté 8-10 minutes until golden.
4. Add Garlic: Stir in garlic and thyme; cook 1 minute until fragrant.
5. Deglaze Pan: Pour in wine; scrape browned bits, cook 2 minutes.
6. Thicken Soup: Sprinkle flour; stir 2 minutes to cook out raw taste.
7. Add Broth: Pour in broth; bring to simmer for 10 minutes.
8. Blend Smooth: Use immersion blender to puree until velvety.
9. Finish Creamy: Stir in cream, salt, pepper; warm gently without boiling.
10. Serve with Flair: Ladle into bowls, garnish with parsley, and enjoy this silky soup!

Notes

• Sauté mushrooms in batches to avoid steaming.
• Blend to desired smoothness; leave chunks for texture.
• Leftovers thicken; add broth when reheating.
• Serve with crusty bread, croutons, or Parmesan crisp.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 292Total Fat 24gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 65mgSodium 258mgCarbohydrates 15gFiber 3gSugar 5gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Mushrooms: Mixed varieties for complexity; cremini base.
• Garlic: Freshly minced for bold aroma; roasted for sweeter.
• Heavy Cream: Full-fat for richness; half-and-half for lighter.
• Chicken Broth: Low-sodium controls saltiness; vegetable for vegetarian.
• Onion: Yellow onion builds savory base; shallots for milder.
• Butter: Unsalted for sautéing; olive oil alternative.
• Thyme: Fresh for earthiness; dried in a pinch.
• White Wine: Dry for deglazing; broth substitute.

Variations and Substitutions

• Protein Add-In: Include shredded chicken or bacon.
• Gluten-Free: Use cornstarch instead of flour.
• Low-Fat: Use milk and less butter.
• Vegan: Use plant-based cream, butter, and broth.
• Spicy Kick: Add cayenne or smoked paprika.
• Herb Variations: Swap thyme for rosemary or sage.
• Chunky Version: Blend half for texture.

Storage Options

• Refrigerator: Store in airtight container for up to 4 days; reheat gently.
• Freezer: Freeze for up to 3 months; thaw in fridge.
• Reheating: Warm on stovetop with splash of cream.
• Meal Prep: Portion for easy lunches.

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