A creamy garlic and mushroom soup, flavoured with french herbs served with crusty bread rolls.

Creamy Garlic Mushroom Soup Recipe

Name: Creamy Garlic Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Cuisine: French
Ingredients: black pepper (to taste); 30 grams butter; 2 rolls crusty bread rolls; 4 sprig fresh parsley; 1 cloves garlic; 0.5 tsp herb de provence; 350 ml milk; 400 grams mushrooms; 1 tbsp olive oil; 1 whole onions; salt (to taste); 150 ml single cream; 0.5 cube stock cube veg; 350 ml water

30 Minutes

Serves: 2

A delicate light creamy garlic mushroom soup with intense bursts of mushroom and flavoured with onions, garlic and mixed French herbs served steaming hot with crusty bread rolls. This lovely French herby soup makes an amazing starter for a French-themed dinner party

Recipe Ingreds

Soup

black pepper (to taste)
30 grams butter
1 cloves garlic
350 ml milk
400 grams mushrooms
1 whole onions
salt (to taste)
150 ml single cream
0.5 cube stock cube veg
350 ml water
0.5 tsp herb de provence
1 tbsp olive oil

Bread

2 rolls crusty bread rolls
4 sprig fresh parsley

Recipe with pictures Steps

Step 1

peel and chop the onion(s) finely
put the chopped onions in a large pan with the butter and a spot of olive oil
cook the onions till soft
peel and crush the garlic
add the garlic to the pan

Step 2

wash and slice the mushrooms
Add 1/3 of the mushrooms to the pan with the onions. Cook till mushrooms soften, stirring occasionally

Step 3

place the frying pan on a high heat and add a spot of olive oil
add the remaining mushrooms to the frying pan
cook the mushrooms till golden brown
when the fried mushrooms are cooked set aside

Step 4

add the milk to the mushrooms and onions mixture in the pan

Step 5

boil the water and add to the stock cube
add the stock to the soup mixture
add the herb de provence to the pan
season with salt and pepper
simmer for 15 minutes

Step 6

remove the soup mixture from the heat
using a hand blender liquidise the soup until smooth
the soup should not be too thick if it is add a little extra water

Step 7

add the fried mushrooms to the soup
Add the cream
return to the heat and gently warm through
if the soup is to thin leave on the heat till it reaches the consistency you require

Step 8

ladle the soup into serving bowls

Step 9

wash and finely chop the fresh parsley
sprinkle on the soup
serve with crusty rolls

Step 10

if cooking extra for the freezer store the soup in a freezable container allow to cool and then place in freezer

Recipe Utensils

2 chopping board
1 frying pan
1 Garlic crusher
1 hand liquidiser
1 jug
2 large knife
1 large pan

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About our creamy garlic mushroom soup

Lightly fry the onions and garlic till the onions are soft. Wash and slice the mushrooms add 1/3 of the mushrooms to the onions and cook the other 2/3 in a separate frying pan till golden brown then set aside. Add the milk, veggie stock and herbs Provencal to the onion and mushroom mixture and gently simmer for 15 minutes. Blend the mixture till smooth, add the additional golden mushrooms and a touch of cream, and finish with a sprinkle of parsley

How and when to serve our garlic and mushroom soup

This soup is perfect in the autumn, winter and spring, it makes the ideal starter to a French themed dinner party or a vegetarian French party . Mushroom soup goes well with chicken, lamb and beef main courses. It is also delicious for lunch or a light evening meal served with crusty French bread

What makes our creamy soup the best

Mushroom soups can be quite heavy so we set about lightening the soup to give it a much fresher taste. This is achieved by blending half the mushrooms and the remaining half are fried until golden brown providing intense bursts of mushroom flavours. The star of the dish is the garlic and the herbs Provencal which add an extra flavour profile to this delicious garlic mushroom soup

Other Vegetable soup recipes

Leek & Potato Soup

Courgette and Fennel Soup

Sweet potato and tomato soup

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35 Minutes