Cream of Garlic Onion and Mushroom Soup
Indulge in the comforting, velvety goodness of Cream of Garlic Onion and Mushroom Soup, a recipe that seamlessly blends earthy flavors with creamy richness. Perfectly caramelized onions, roasted garlic, and a medley of button and cremini mushrooms create a robust, savory base that’s elevated with a splash of heavy cream and aromatic thyme. This hearty soup is thickened to perfection with a touch of flour and pureed until irresistibly smooth, making it an ideal starter or a satisfying standalone dish. With its inviting aroma and a garnish of fresh parsley, this soup is a cozy, crowd-pleasing choice for any occasion. Delight in the balance of simplicity and sophistication, all ready in just about an hour.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 medium yellow onion, thinly sliced
- 10 large garlic cloves, peeled
- 2 cups button mushrooms, sliced
- 1 cup cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the sliced onions and cook, stirring occasionally, for 10–12 minutes or until they become soft and caramelized.
Reduce the heat to low, add the whole garlic cloves, and sauté for another 5 minutes until the garlic becomes fragrant and lightly golden.
Add the remaining 1 tablespoon of butter into the pot. Once melted, stir in the button and cremini mushrooms.
Cook the mushrooms for 5–7 minutes until they release their moisture and begin to brown.
Sprinkle the mushrooms with 2 tablespoons of all-purpose flour and stir well to coat evenly.
Gradually add the chicken or vegetable stock, stirring constantly to avoid lumps.
Toss in the fresh thyme leaves and bay leaf, then bring the mixture to a gentle simmer.
Let the soup simmer for 20 minutes, allowing the flavors to blend.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender.
Return the pureed soup to the pot and stir in the heavy cream. Heat gently over low heat but do not bring to a boil.
Season with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with a sprinkle of chopped fresh parsley before serving.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 6150 mg | 267% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 20.0 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2112 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
