Garlic Mushroom Soup

Ingredients

• 3 tablespoonsfresh coriander or parsley, chopped
• 60 ml (1/4 cup)extra-virgin olive oil
• A pinchsalt
• 680 g (1.5 lb)mushrooms
• 1 smallwhite or red onion
• 7 cloves, finely dicedgarlic
• 2 tablespoonsbutter
• 1 teaspoonoil
• 1.5 tablespoonsplain flour
• 1 tablespoonchicken stock powder
• 710 ml (3 cups)water
• 120 ml (1/2 cup)double cream
• A pinchsalt

Instructions

1. 1

   Make herb oil

   Blend the chopped coriander or parsley with the olive oil and a pinch of salt. Leave it to stand while you prepare the soup.

2. 2

   Prepare vegetables

   Thinly slice a few mushrooms and some garlic for the garnish. Roughly chop the remaining mushrooms, garlic and onion.

3. 3

   Brown garnish

   Melt the butter with the teaspoon of oil in a deep saucepan. Once melted, turn the heat to medium and sauté the sliced mushrooms and garlic until golden. Lift them out and set aside for the garnish.

4. 4

   Cook vegetables

   Use the same pan, adding a little more butter if needed. Sauté the remaining garlic for a few seconds, add the onion and cook for a minute, then stir in the remaining mushrooms.

5. 5

   Add thickener

   Stir in the plain flour and chicken stock powder, and cook for a few seconds.

6. 6

   Simmer soup

   Pour in the water and stir. Bring the mixture to the boil over high heat, then reduce the heat to medium and simmer for 10 minutes.

7. 7

   Blend until smooth

   When the mushrooms have softened, turn off the heat and blend the soup until creamy. Taste and add salt if needed.

8. 8

   Stir in cream

   Add the double cream and mix it into the soup.

9. 9

   Serve with garnish

   Serve the soup warm, topped with the reserved mushroom and garlic, a drizzle of coriander oil and a little extra cream.

What is garlic mushroom soup?

This is a blended soup built around mushrooms, garlic and a creamy finish. Mushroom soups are made in many home-cooking traditions, and this version keeps the method simple: sauté the ingredients, simmer them in water and blend until smooth.

The quick herb oil and browned mushroom garnish add fresh and savoury notes against the mellow, creamy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 6g protein, 15g carbs, 25g fat.

The mushrooms and flour provide most of the carbohydrates, while the butter, olive oil and double cream contribute much of the fat. Mushrooms and the chicken stock powder provide some protein, though this is not a high-protein meal; serve it with a protein-rich side such as beans or a cheese sandwich to make the plate more substantial.

Choosing the ingredients

Mushrooms: Use familiar button or chestnut mushrooms, or a mixture. Set a few aside for the garnish before roughly chopping the rest.

Herbs: The recipe allows either coriander or parsley. Coriander gives the oil a more distinctive, bright flavour, while parsley is a milder alternative.

Stock powder: Chicken stock powder seasons the cooking liquid as well as adding savouriness. Check the soup before adding the final pinch of salt.

Getting the garnish golden

Sliced mushrooms: Cook these in the butter and oil over medium heat until they take on a golden colour, then lift them out before making the soup.

Garlic: Keep the slices moving and watch them closely; thin garlic can colour quickly. The reserved garnish is cooked separately from the roughly chopped ingredients that go into the soup.

Building the soup base

Onion and garlic: Briefly sauté the garlic, then give the onion about a minute before adding the chopped mushrooms. This starts softening the vegetables and lets their flavours mingle.

Flour: Stir it in with the stock powder and cook for only a few seconds before adding water. Mixing it through first helps it disperse into the soup rather than forming lumps.

Blending to a smooth texture

Simmer: Cook the soup over medium heat for 10 minutes after it has come to the boil. The mushrooms should be soft enough to blend easily.

Blend: Turn off the heat before blending, and blend until the texture is as creamy and smooth as you like. Add the cream afterwards so it stays part of the finishing step.

Finishing and serving

Herb oil: This is a quick blended oil rather than a long infusion; it only needs to stand while the soup is prepared. Drizzle a little over each bowl just before serving.

On the side: Serve with crusty bread or toast for dipping. A simple green salad also makes a fresh contrast to the rich, smooth soup.

Recipe notes & tips

• Reserve the garnish mushrooms and garlic before chopping the rest.
• Use medium heat for browning so the garlic has time to colour without scorching.
• Stir the flour and stock powder through the mushrooms before adding the water.
• Blend only after the mushrooms are tender, so the soup becomes smooth without prolonged cooking.
• Taste before adding the final pinch of salt, as the stock powder may already season the soup.
• Add the herb oil and cream drizzle just before serving for a fresh finish.

Variations

• Try mixed mushrooms: Combine button mushrooms with chestnut or other available varieties for a different earthy flavour.
• Swap the herb: Use parsley instead of coriander for a gentler, familiar finish.
• Make it vegetarian: Replace the chicken stock powder with vegetable stock powder.
• Add black pepper: Season the blended soup with freshly ground pepper to give it a little warmth.
• Serve with croutons: Scatter toasted bread cubes over each bowl for a crisp contrast.

Common mistakes to avoid

• Burning the garlic: Keep it moving over medium heat and remove the garnish slices as soon as they are golden.
• Skipping the flour stir: Mix the flour through the vegetables before pouring in the water to help prevent lumps.
• Blending too early: Wait until the mushrooms are soft after their 10-minute simmer for a smoother soup.
• Over-salting: Check the soup after blending before adding more salt, since the stock powder is already seasoned.
• Leaving out the garnish: Save some mushroom and garlic slices at the start to add texture and colour to the finished bowls.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring regularly, and avoid boiling; add a splash of water if the soup has thickened.

Frequently asked questions