Winter is here with its short days and long cold nights. The wind carries promises of rain and snow. You miss the sunshine. The gloom and the cough you can’t seem to shake off make you crave warm and comforting food. Something to warm you from the inside out and chase away the winter chill and blues. Soup is the answer.
If you enjoy mushrooms and like garlic this is the soup for you. Making this garlic mushroom soup will saturate your home with tantalizing smells of herbs, mushrooms and a hint of garlic. Taking a taste, you lose yourself in the layers of flavor. Silky smooth broth, with a hint of garlic turned sweet by the stewing process,brightened by the herbs. You bite into a slice of mushroom that has been sautéed in herbs and butter and all the worries of the day melt away. 
Garlic Mushroom Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This garlic mushroom soup offers a silky smooth broth with sweet hints of garlic and herbs, perfect for warming up on a cold winter’s day.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) butter
- 1 large onion, chopped
- 1 large heads of garlic, cloves peeled and chopped
- 1 apple, peeled and chopped
- 1 qt. (950 ml) homemade chicken broth or stock or canned chicken broth (or vegetable broth)
- 1 herb bundle of 5 parsley stems, 4 sprigs fresh thyme (tie together with string)
- 1/4 tsp. salt or to taste
- 1/2 tsp. mustard powder
- 1 lb (450 g) button mushrooms, sliced vertically (if slices are too big, cut in half vertically) divided
- 1 tbsp (15 g) butter, divided in half
- 1/2 tsp paprika
- 1/2 tsp herbs de provence
- 1/2 cup (120 ml) cream or half and half (I used 1 cup of milk)
To garnish
- Chopped parsley
- Croutons
Instructions
- In a large pot, heat the olive oil and butter over low to medium-low heat.
- Add the chopped onion and garlic, and cook, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes.
- Add the chopped apple and half of the sliced mushrooms to the pot. Cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth, and bring the mixture to a simmer. Let it cook for 20 minutes.
- In a separate pan, sauté the remaining mushrooms with the dried thyme and rosemary until they are golden brown, about 5-7 minutes.
- Add the sautéed mushrooms to the soup pot. Season with salt and pepper to taste.
- Simmer for an additional 10 minutes to allow the flavors to meld together.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- You can add a splash of cream for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 600
- Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 8
- Cholesterol: 20
Find it online: https://honestcooking.com/garlic-mushroom-soup-recipe/
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Frequently Asked Questions
Why does this recipe include a chopped apple in a savory mushroom soup?
The apple is added with the first batch of mushrooms and simmers in the broth for 20 minutes, where it contributes a gentle sweetness that balances the garlic and herbs. It breaks down into the broth and is not detectable as a distinct flavor in the finished soup.
Why are the mushrooms divided and cooked in two separate batches?
Half the mushrooms simmer in the broth and essentially dissolve into the soup base, while the other half are sautéed separately with herbs de Provence and paprika until golden brown, then added back. This gives the soup both a deeply flavored broth and pleasingly meaty mushroom pieces to bite into.
Can I make this soup vegetarian?
Yes — the notes specifically mention substituting vegetable broth for the chicken broth to make a vegetarian version. The rest of the recipe requires no changes.
How long does this soup keep, and can I add cream?
The soup can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove. The notes suggest adding a splash of cream for a richer texture — the main recipe calls for up to 1/2 cup (120 ml) of cream or half-and-half.
apples and mushrooms is an odd pairing doesn’t really match to my taste
This was a great hit!! My whole family enjoyed the soup. We had never tried apple in a soup, this was just fantabulous! love it!!!
This was really REALLY tasty! Thanks so much for sharing! I was looking for an herbed mushroom soup, and garlic was a bonus, this totally fit the bill.
Amazing!