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
Scale
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 large onion, chopped
- 1 large heads of garlic, cloves peeled and chopped
- 1 apple, peeled and chopped
- 1 qt. 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)
- ¼ tsp. salt or to taste
- 1/2 tsp. mustard powder
- 1 pound button mushrooms, sliced vertically (if slices are too big, cut in half vertically) divided
- 1 Tablespoon butter, divided in half
- 1/2 teaspoon paprika
- 1/2 teaspoon herbs de provence
- ½ cup 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