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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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    13 servings (1 cup each)


  • 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


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

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  • mjkrohn
    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.

  • annrms
    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!