Best 2 Creamy Garlic Mushroom Soup Recipes

Indulge in the exquisite culinary creation of creamy garlic mushroom soup, a delightful symphony of flavors sure to tantalize your taste buds. This rich and velvety soup, a harmonious blend of earthy mushrooms, aromatic garlic, and a touch of cream, embodies the essence of comfort food. Whether you're a seasoned chef or a novice cook, our diverse collection of recipes caters to all skill levels, promising an effortless and enjoyable cooking experience. Embark on a culinary adventure and discover the versatility of this classic soup, as we present variations ranging from the traditional to the innovative. From the simplicity of our classic creamy garlic mushroom soup recipe to the tantalizing allure of our roasted garlic and wild mushroom soup, each recipe offers a unique taste experience. Prepare to immerse yourself in a world of flavors as you explore our curated selection of creamy garlic mushroom soups, each promising a culinary journey like no other.

Here are our top 2 tried and tested recipes!

CREAMY GARLIC & MUSHROOM SOUP

Creamy Garlic & Mushroom Soup image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 13 servings (1 cup each).

Number Of Ingredients 15

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

Steps:

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 : Calories 246 calories, Fat 20g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 539mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

CREAMY GARLIC & MUSHROOM SOUP WITH PASTRY CAPS

Creamy Garlic & Mushroom Soup with Pastry Caps image

Surprise Christmas dinner guests with puff pastry "packages" that blanket bowls of Creamy Garlic & Mushroom Soup. Our Test Kitchen also stirred in a bit of sherry to heighten the soup's wonderful flavor.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 18

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 whole milk
1-2/3 cups heavy whipping cream
2 tablespoons sherry
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
3 sheets frozen puff pastry, thawed
1 egg, beaten
1 teaspoon water

Steps:

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, sherry and seasonings; heat through., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Using a 10-oz. ramekin for a pattern, cut out four pastry circles 1 in. larger than the ramekin's diameter from each square., Fill twelve 10-ounce ramekins with soup, about 1 cup in each. In a small bowl, combine egg and water. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins. Place on baking sheets. Bake at 400° for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 574 calories, Fat 38g fat (17g saturated fat), Cholesterol 89mg cholesterol, Sodium 792mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 6g fiber), Protein 12g protein.

Tips:

Use fresh mushrooms. Fresh mushrooms will have the best flavor and texture. If you can't find fresh mushrooms, you can use dried mushrooms. Just be sure to soak them in hot water for 30 minutes before using.
Sauté the mushrooms until they are browned. This will help to bring out their flavor and give the soup a richer color.
Use a good quality broth. The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and made with real ingredients.
Add some cream or milk. This will help to make the soup creamy and rich. You can also use evaporated milk or coconut milk if you prefer.
Season the soup to taste. Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder.

Conclusion:

This creamy garlic mushroom soup is a delicious and easy-to-make dish that is perfect for a cold night. It's also a great way to use up leftover mushrooms. The soup can be served with a variety of sides, such as crusty bread, crackers, or a salad.