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Creamy Garlic & Mushroom Soup

 Creamy Garlic & Mushroom Soup
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
13 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Creamy Garlic & Mushroom Soup (continued)

Directions (continued)

  • and pepper; heat through. Sprinkle each serving with parsley. Yield:
  • 13 servings (1 cup each).
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.