Rich And Creamy Garlic Mushroom Soup


  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 cloves garlic unpeeled!
  • 500 g mushrooms sliced sliced
  • 1 small onion chopped
  • 1 tbsp thyme 1tbsp fresh thyme or 1/2tbsp dried thyme
  • 100 ml dry sherry or vermouth (optional)
  • salt and pepper to taste
  • 600 ml vegetable stock
  • 2 tbsp Greek yogurt or double cream


  1. Heat the oil and butter in a pan and add the unpeeled garlic cloves and the chopped onion and saute for 5 minutes
  2. Add the sliced mushrooms and thyme and cook for a further 10 minutes
  3. remove a few mushroom slices to decorate the soup and remove the garlic and pop it out of it's skin and mash the soft flesh before returning it to the pan
  4. Add the sherry or vermouth if you are using this and cook for 1 minute
  5. Pour in the vegetable stock, cover and simmer the soup for 15 minutes
  6. Add the cream and use a hand blender to cream the soup ready to serve
  7. season to taste and serve with the reserved mushrooms and fresh thyme leaves plus some coursly ground black pepper


  • Vegetarian, Vegan, Keto friendly
  • This soup can be frozen for up to 4 months.
  • You can add some dried porcini mushrooms for an extra boost of flavour to your soup, Add them when you put in the other mushrooms. Simply rehydrate them first in a little boiling water. Chop the mushrooms and add both the chopped mushrooms and the remaining water to your homemade garlic mushroom soup.

Recipe by Karon Grieve

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