Show Subscription Form

Creamy Garlic & Mushroom Soup Recipe
Creamy Garlic & Mushroom Soup Recipe photo by Taste of Home

Creamy Garlic & Mushroom Soup Recipe

Read Reviews
5 2
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
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:13 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 13 servings


  • 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

Nutritional Facts

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


  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

Reviews for Creamy Garlic & Mushroom Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

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!"

Loading Image