Name: Creamy Garlic Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Ingredients: 140 g Unsalted Butter; 2 Brown (Yellow) Onion (Chopped); 2 All-Rounder Potatoes (Chopped); 1 Leek (Sliced); 6 Garlic Cloves (Chopped); 750 g Button (Field) Mushrooms (Sliced); 37.5 ml White Wine or Vegetable Stock; 1 litre Vegetable Stock; 110 ml Thickened Cream; 30 ml Full Fat Milk; Salt & Pepper (To Taste); Toasted Bread To Serve; Extra Virgin Truffle Oil To Serve; 5 g Dried Porcini Mushrooms; 5 g Dried Shiitake Mushrooms

Creamy Garlic Mushroom Soup

PREP

10 mins

COOK

25 mins

SERVES

DIFFICULTY

Easy

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Chef Jack Ovens

Qualified Chef · 1.63M Subscribers

Updated August 2026

A proper blended mushroom soup, rich with butter and cream, finished with a homemade dried mushroom powder that takes it to another level.

Letting the mushrooms cook down properly, a full 12 minutes, is what pulls the most flavour out of them and into the soup. Don’t rush this step.

Toasting the dried porcini and shiitake before grinding them into a powder gives you an intense umami garnish that turns a good soup into a great one.

Creamy Garlic Mushroom Soup

MUSHROOM · SOUP · EASY

Why You'll Love This Creamy Garlic Mushroom Soup

A Homemade Umami Boost

The dried mushroom powder is a small extra step that makes a big difference. It's an intense, savoury garnish you just can't get from the soup alone.

Cooking the mushrooms properly until soft, rather than rushing them, means all that flavour actually ends up in the soup instead of staying locked in the mushrooms.

A splash of truffle oil to finish takes it from a great soup to a restaurant-style one, though it's completely optional if you don't have any on hand.

Creamy Garlic Mushroom Soup

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Prep Time: 10

Cook Time: 25

Cooling Time: 10

Total Time: 45

Calories: 377kcal

Servings: People

Metric - Imperial

Ingredients

Mushroom Soup

140 g Unsalted Butter
2 Brown (Yellow) Onion Chopped
2 All-Rounder Potatoes Chopped
1 Leek Sliced
6 Garlic Cloves Chopped
750 g Button (Field) Mushrooms Sliced
37.5 ml White Wine or Vegetable Stock
1 litre Vegetable Stock
110 ml Thickened Cream
30 ml Full Fat Milk
Salt & Pepper To Taste
Toasted Bread To Serve
Extra Virgin Truffle Oil To Serve

Dried Mushroom Umami Powder

5 g Dried Porcini Mushrooms
5 g Dried Shiitake Mushrooms

Method

Dried Mushroom Umami Powder

Preheat the oven to 150°C (300°F). Place the dried mushrooms onto a baking tray lined with parchment paper and roast for 5 minutes. Remove and let cool for 10 minutes.
Place the cooled dried mushrooms into a spice grinder or mortar and pestle and grind to a fine powder. Set aside.

Creamy Garlic Mushroom Soup

Place a large pot over medium-high heat, add the butter, and allow it to melt. Add the onion and potato, and sauté for 7 minutes, or until slightly softened. Add the leeks, garlic, mushrooms, and seasoning to taste, and sauté for 12 minutes, or until soft.
Increase the heat to high and add the white wine (or stock) to deglaze, reducing for 2 minutes.
Pour in the vegetable stock, add the cream and milk, and simmer for 10 minutes, stirring regularly. Remove from the heat. If using an immersion blender, blend straight away until smooth. If using a regular blender or food processor, let the soup cool for at least 30 minutes first — blending boiling hot soup in a plastic blender bowl risks it expanding from the heat and exploding during processing, which can cause serious injury and damage to your kitchen.
Serve the soup in bowls, lightly sprinkle over the mushroom powder, and finish with cracked black pepper and truffle oil (or regular extra virgin olive oil). Serve with toasted bread. Dig in.

Chef's Tips

Let the mushrooms cook for the full 12 minutes until properly soft — this is when they release the most flavour into the soup, rather than staying firm and diluting the finished texture.

Don't skip toasting the dried porcini and shiitake before grinding — it deepens their flavour and is what gives the umami powder its punch as a garnish.

Blend the soup in batches if using a regular blender, and never fill it more than halfway with hot liquid — it's the single most common way people burn themselves making soup.

Storage & Reheating

Store the soup in the fridge for up to 4 days or in the freezer for up to 6 months, both in an airtight container. Thaw in the fridge overnight before reheating. To reheat, place the soup in a pan, saucepan, or pot over medium heat and, mixing regularly, heat until simmering and hot throughout. Alternatively, reheat in the microwave in bursts.

The mushroom dust is entirely optional, but adds a rich umami flavour to the finished soup. Store it in an airtight container in a cool, dry place, where it'll last up to 4 months at full flavour — that's a best-before rather than a hard cutoff, so it'll still be usable after that, just gradually less potent.

Serving 500gCalories 377kcalCarbohydrates 22.9gProtein 8.4gFat 29.9gSaturated Fat 18.1gPolyunsaturated Fat 1.47gMonounsaturated Fat 8.28gTrans Fat 1.2gCholesterol 82.8mgSodium 219mgPotassium 996.9mgFiber 5.1gSugar 8.9gVitamin A 967.7IUVitamin C 14.32mgCalcium 72mgIron 1.9mg

Common Questions

Can I make this without the mushroom umami powder?⌄

Yes, it's entirely optional. The soup is still rich and full of flavour without it, the powder just adds an extra layer of umami on top.

Is it safe to blend hot soup?⌄

An immersion blender straight in the pot is safest and easiest. If you're using a regular blender or food processor, let the soup cool for at least 30 minutes first, and never fill it more than halfway, hot liquid expands with the steam and can force the lid off.

Can I freeze this soup?⌄

Yes, it freezes well for up to 6 months. Because it's a cream-based soup, give it a good stir or a quick re-blend once reheated if it looks slightly separated, it'll come back together easily.

What can I use instead of truffle oil?⌄

Regular extra virgin olive oil works fine as a finishing drizzle. You'll lose the truffle aroma, but the mushroom powder still gives you plenty of umami depth on its own.