Creamy Garlic Mushroom Soup
This creamy garlic mushroom soup is rich, earthy and deeply comforting, made with browned mushrooms, softened onion and gentle garlic warmth.
A little flour gives body, stock brings savoury depth and double cream creates a smooth finish. Serve with crusty bread for an easy but elegant starter or light main.
Ingredients
- 1 litre Vegetable Stock hot
- 200ml Double cream
- 1 medium Onion finely chopped
- 2 tbsp Olive Oil
- 20g Unsalted butter
- 1 tsp Dried Thyme
- 2 tbsp Flat-leaf Parsley finely chopped
- 2 tbsp Plain Flour
- 500g Chestnut Mushrooms sliced
- 4 large cloves Garlic minced
- Black Pepper freshly ground, to taste
- Sea Salt, to taste
Method
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- Heat the olive oil and butter in a large saucepan over a medium heat.
- Add the onion and cook for 4–5 minutes until softened, then stir in the garlic and cook for 1 minute.
- Add the mushrooms and cook over a medium-high heat for 8–10 minutes until browned and their moisture has mostly evaporated.
- Sprinkle over the flour and stir for 1 minute to coat the mushrooms evenly.
- Gradually add the hot vegetable stock, stirring continuously to avoid lumps.
- Add the thyme, bring to a gentle simmer and cook for 10 minutes.
- Blend about half the soup with a stick blender, leaving some mushroom pieces for texture.
- Stir in the double cream and warm through gently for 2–3 minutes without boiling.
- Season with sea salt and black pepper to taste.
- Serve hot, topped with chopped parsley and extra black pepper.
Notes
For extra depth, add a splash of dry white wine after browning the mushrooms and let it reduce before adding flour.
Blend only part of the soup for a better texture, keeping some mushroom pieces for bite.
Finish with a drizzle of truffle oil if you want a more luxurious flavour.