How To Make Creamy Garlic Mushroom Soup

I’m already experiencing temperatures within the 50’s and 60’s here in state capital and it’s got American state fully BLOWN fall-mode. I’m prepared for cozy sweaters, campfires, and SOUP. Creamy mushroom soup has been on my “to make” list for years and currently that I actually have access to cheap mushrooms (thank you, Aldi) i made a decision to travel for it.

This Creamy Garlic Mushroom Soup was made while not being too significant, and American state thus delightfully earthy. I recommend pairing it with a pleasant crusty bread to absorb all that creamy goodness, 

How To Make Creamy Garlic Mushroom Soup
How To Make Creamy Garlic Mushroom Soup

I used Baby Bella mushrooms for this Creamy Garlic Mushroom Soup as a result of they’re still on the cheap facet compared to most mushrooms, however they offer a lot of flavor and color than a white button mushroom. 

Thankfully these baby portobella mushrooms have become extremely well-liked and I’ve seen them at many market chains.

How To Make Creamy Garlic Mushroom Soup


  • 1 lb. baby bella mushrooms 
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced 
  • Pinch salt & pepper
  • 2 Tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 2 cups water
  • 1/8 tsp dried thyme
  • 1/2 cup heavy cream
  • 1 tsp soy sauce


  1. Wash the mushrooms to remove any dirt or debris. Slice half of the mushrooms and roughly chop the other half.
  2. Add the olive oil, mushrooms, garlic, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown.
  3. Add the butter and flour to the pot. Stir and cook for about two minutes more. The flour and butter will form a thick paste and coat the mushrooms and the bottom of the pot. It's okay for the flour to coat the pot and brown a bit, just don't let it burn.
  4. Finally, add the vegetable broth, water, and dried thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
  5. Stir the cream into the soup. Finally, add the soy sauce, taste the soup, and add an additional pinch of salt if needed (depending on the salt content of the broth you used). Serve hot.

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