This Is The Best Creamy Garlic Mushroom Soup!
How to make creamy garlic mushroom soup with easy-to-follow recipe and instructions. Both mushroom soup and sauce are something I’ve been making for a long time. Every time making it, I experiment with new flavours. I have come up with this recipe and believe it is one of the best. You be the judge! This is a must-try recipe.
Ingredients
- 140g (4.9oz) - Unsalted Butter
- 2 - Large Brown (Yellow) Onions, Roughly Chopped
- 2 - All-Rounder Potatoes, Washed & Roughly Chopped
- 1 - Leek, Washed & Thinly Sliced
- 6 - Garlic Cloves, Crushed & Roughly Chopped
- 750g (1.6lbs) - Button Mushrooms, Thinly Sliced
- 2 ½ Tbsp (50ml) - White Wine or Vegetable Stock
- 1 Litre (4 Cups) - Vegetable Stock
- 100ml (110g) - Thickened Cream
- 2 Tbsp (40ml) - Full Fat Milk
- Seasoning To Taste
- Toasted Bread To Serve
- Extra Virgin Truffle Oil To Serve
Dried Mushroom Umami Powder
- 5g (0.2oz) - Dried Porcini Mushrooms
- 5g (0.2oz) - Dried Shiitake Mushrooms
Instructions
Dried Mushroom Umami Powder
- Preheat oven to 150°c - 300°f. Place the dried mushrooms onto a baking tray lined with parchment paper, roast in the oven for 5 minutes, remove and allow to cool for 10 minutes.
- Place the cooled dried mushrooms into a spice grinder or mortar and pestle, grind to a fine powder. Set aside.
Creamy Garlic Mushroom Soup
- Place a large pot over medium-high heat, add in the butter and allow it to melt. Add in the onion and potato, saute for 7 minutes or until slightly softened. Add in the leeks, garlic, mushrooms and seasoning to taste, saute for 12 minutes or until soft.
- Increase the heat to high and add in the white wine (or stock) to deglaze and reduce for 2 minutes.
- Pour in the vegetable stock, add in the cream and milk and simmer for 10 minutes, stirring regularly. Remove from the heat and blend with an immersion blender or regular blender or food processor (see important note).
- Serve the soup in bowls, lightly sprinkle over the mushroom dust and finish with cracked black pepper, extra virgin truffle oil or regular extra virgin olive oil and serve with toasted bread. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Important Blending Instructions
- If you own an immersion blender, you won’t have to wait for the soup to cool down.
- If you don’t have an immersion blender and only have a food processor or blender, you must wait at least 30 minutes for the soup to cool. If you put a boiling hot soup into a plastic bowl (which most blender bowls are made from), you will risk it expanding due to the heat and potentially exploding whilst processing. This will cause severe damage to you and your kitchen if that is the case. Please allow it to cool down.
Creamy Garlic Mushroom Soup Storage Instructions
Store the soup in the fridge for up to 4 days and in the freezer for up to 6 months, both stored in an airtight container. Thaw in the refrigerator overnight before reheating.
Creamy Garlic Mushroom Soup Reheating Instructions
To reheat, place the soup in a pan, saucepan or pot over medium heat and whilst mixing it regularly, heat until simmering and hot throughout. Alternatively, it can be reheated in the microwave in bursts.
Mushroom Dust
The mushroom dust in this recipe is entirely optional. However, the flavour it produces in the final soup product is delicious, adding a rich umami flavour. To store it, place it into an airtight container and put it in a cool, dry space where it will last up to 4 months at full flavour. The 4 months is a best-before date and will last longer than this time; however, it will start to lose its flavour.
Watch How To Make The Recipe
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