Recipe
Creamy Garlic Mushroom Soup
A silky mushroom soup with garlic, thyme and cream, finished with parsley for a comforting bowl full of flavour.
Ingredients
Method
15 mins prep25 mins cook40 mins total
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.
About this recipe
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.
