Description
Creamy Mushroom Soup with Garlic Butter is a rich, velvety vegetarian comfort food made with sautéed mushrooms, garlic butter, and a silky cream base. Ready in under an hour, this cozy soup is perfect for chilly evenings, meatless dinners, or elegant starters.
Ingredients
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500 g (17.6 oz) fresh mushrooms, sliced
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3 tbsp (42 g) unsalted butter
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4 cloves garlic, minced
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1 medium onion, finely chopped
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3 cups (720 ml) vegetable broth
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1 cup (240 ml) heavy cream
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1 tbsp (8 g) all-purpose flour
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Salt and black pepper, to taste
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2 tbsp (8 g) chopped fresh parsley (optional, for garnish)
Instructions
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In a large pot over medium heat, melt the butter.
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Add garlic and sauté for 1 minute until fragrant.
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Stir in onion and cook 3–4 minutes until translucent.
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Add mushrooms and cook 8–10 minutes until browned and juices are released.
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Sprinkle flour over mushrooms, stir, and cook 1–2 minutes.
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Pour in vegetable broth, bring to a simmer, and cook 10 minutes.
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Reduce heat, stir in cream, season with salt and pepper, and simmer 5 minutes until smooth.
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Garnish with parsley and serve hot with bread.
Notes
Mix mushroom varieties (cremini, shiitake, portobello) for deeper flavor.
Don’t overcook garlic—keep it fragrant, not bitter.
Save a few sautéed mushrooms for garnish to elevate presentation.
Freeze without cream for better texture, then add cream after reheating.
For dairy-free, use olive oil and coconut milk or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot / Stovetop
- Cuisine: European / International