Creamy Garlic & Mushroom Soup Recipe

5 2 3
Creamy Garlic & Mushroom Soup Recipe
Creamy Garlic & Mushroom Soup Recipe photo by Taste of Home
Publisher Photo

Creamy Garlic & Mushroom Soup Recipe

Read Reviews
5 2 3
Publisher Photo
Cool, crisp winter evenings call for comforting bowls of rich, cream soup. It's a terrific first course at holiday meals.—Mandy Howison, Glenshaw, Pennsylvania
MAKES:
13 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
13 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1 pound medium fresh mushrooms, halved
  • 1 pound sliced baby portobello mushrooms
  • 1/2 pound sliced fresh shiitake mushrooms
  • 7 tablespoons butter
  • 12 garlic cloves, minced
  • 2 green onions, chopped
  • 1/2 cup all-purpose flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 3-1/3 cups 2% milk
  • 1-2/3 cups heavy whipping cream
  • 4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
  • 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Minced fresh parsley

Directions

In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended.
Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley. Yield: 13 servings (1 cup each).
Originally published as Creamy Garlic & Mushroom Soup in Taste of Home Christmas Annual Annual 2010, p48

Nutritional Facts

1 cup: 246 calories, 20g fat (12g saturated fat), 66mg cholesterol, 539mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 6g protein.

  • 1 pound medium fresh mushrooms, halved
  • 1 pound sliced baby portobello mushrooms
  • 1/2 pound sliced fresh shiitake mushrooms
  • 7 tablespoons butter
  • 12 garlic cloves, minced
  • 2 green onions, chopped
  • 1/2 cup all-purpose flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 3-1/3 cups 2% milk
  • 1-2/3 cups heavy whipping cream
  • 4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
  • 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Minced fresh parsley
  1. In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended.
  2. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley. Yield: 13 servings (1 cup each).
Originally published as Creamy Garlic & Mushroom Soup in Taste of Home Christmas Annual Annual 2010, p48

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Reviews forCreamy Garlic & Mushroom Soup

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MY REVIEW
mjkrohn User ID: 5504733 222560
Reviewed Mar. 11, 2015

"I have made this now twice. It is delicious. My husband has even requested this soup. Instead of the cream I use low fat half&half and I use beef broth since my husband does not like chicken. Delicious even with these changes."

MY REVIEW
annrms User ID: 2649709 219041
Reviewed Jan. 28, 2015

"Thank you, Mandy for a delicious recipe. As I said on FB, I used whey left from making homemade ricotta, and instead of heavy cream, I used Greek yogurt. I used chicken boullion to flavor the whey. We absolutely loved the mixed mushrooms and the garlic mellowed into a pleasing taste. I did add some spinach and cooked chicken to make it more hearty. It is definitely a keeper!"

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