Let Me Tell You About This Soup (aka My Rainy Day Rescue)
Okay, so picture this: it’s pouring outside, my socks are soggy (why do I always step in the one puddle on the way in?), and the only thing my stomach could possibly want is something warm, creamy, and—as it turns out—full of mushrooms. Creamy Mushroom Soup with Garlic Butter has kind of become my thing. The first time I made it, I probably used too much garlic, but no one in my house complained. In fact, now there’s a running joke that I’m the “Garlic Fairy” because I sprinkle it into just about everything. But hey, no one ever caught a cold on my watch!
Why You’ll Love This (At Least, I Do)
I make this when the day has just worn me out, or when my family starts making those subtle hints like, “You know what we haven’t had in a while…” (Subtle as a flying frying pan, honestly!) My family goes a bit mad for this soup, probably because it’s so rich and feels fancier than it really is. Plus, it’s forgiving. Burned the onions a little? Adds flavor. Out of cream? I’ve used milk, and it still gets gobbled up. Oh, and the smell? You can’t beat that buttery garlic waft in the kitchen—unless you don’t like garlic, then, um, sorry?
Here’s What You’ll Need (and What You Can Swap)
- 500g mushrooms (Button, cremini, wild—go wild! I use whatever’s lurking in the fridge. Shiitake? Sure, why not?)
- 2 tablespoons butter (Salted, unsalted, whatever, I’ve even used a bit of olive oil when I’m out. But you know how it is, butter is butter.)
- 5 garlic cloves, minced (Or 3 big ones, or those tiny ones that are impossible to peel. My gran insisted they had more flavor—who knows?)
- 1 onion, chopped (Red or white, depends what’s rolling around in the veg drawer.)
- 3 cups vegetable stock (I keep cubes on hand, but homemade is lovely if you’re feeling energetic.)
- 1 cup cream (Double, single, half-and-half; once, in a pinch, I used evaporated milk. Didn’t regret it.)
- Pinch of thyme (Fresh is nice, dried’s just fine. Sometimes I skip it if I’m out—nobody’s noticed yet.)
- Salt and black pepper (To taste. I’m heavy-handed, so maybe start lighter!)
- Optional: a splash of white wine (Totally optional. But if you’re already pouring a glass… just saying.)
How I Make It (Try Not to Get Distracted)
- First things first—get a big soup pot warm over medium heat, then toss in the butter. Let it melt (don’t fuss if it browns a bit; extra flavor, I say!).
- Add the onion. Sauté until it goes soft and golden, which takes about 5-7 minutes. This is usually where I wander off and forget to stir, so set a timer if you’re easily distracted like me.
- Stir in the garlic. You want it fragrant but not burnt—so just a minute or two. (Actually, I find it works better if you add the garlic just before the mushrooms, not at the very start.)
- Okay, mushrooms time: dump them all in. It’ll look like too much, but trust me, they shrink a lot. Cook for about 8-10 minutes, stirring now and then. Don’t worry if it looks a bit weird at this stage—it always does!
- If you’re using wine, pour it in now and let it sizzle away for a couple of minutes. Or skip this if you don’t have any open. I won’t tell.
- Pour in the stock, sprinkle in the thyme, and bring everything to a simmer. Let it bubble for 10-15 minutes. This is when I usually sneak a taste (or two).
- Now, blend the soup. You can use a stick blender right in the pot (my favorite), or cool it slightly and whizz it up in batches with a blender. Or leave it chunky if that’s your vibe—no judgment.
- Return the soup to the pot if needed, pour in the cream, and gently heat it through. Don’t let it boil or the cream gets a bit grumpy.
- Season generously, then ladle it into bowls. I usually top with a swirl of cream and a few spare sautéed mushrooms, but only if I’m feeling like showing off.
Honestly Useful Notes from My Kitchen
- I used to add flour to thicken the soup, but actually, I find it works better if you just let the mushrooms simmer down—less faff.
- Don’t stress if you forget the thyme. It’s still delicious, promise.
- If you’re after a vegan version, coconut milk works (it’s a bit different, but still good), and swap the butter for olive oil.
Variations I’ve Tried (Some More Successful Than Others)
- Once, I added chopped spinach for color. Looked beautiful, flavor was… well, green. Not my best.
- I’ve thrown in a handful of cooked rice to make it heartier—great for leftovers.
- A dollop of sour cream at the end gives a nice tang, if you’re into that sorta thing.
Equipment (and What to Do If You’re Missing Stuff)
Big soup pot: pretty essential, but I’ve used a deep frying pan in a pinch.
Stick blender (immersion blender): I swear by mine, but honestly you could use a regular blender; just let the soup cool a bit first unless you like cleaning mushroom splatters off your ceiling.
Chopping board and sharp knife. In a real pinch, I’ve hacked mushrooms up with kitchen scissors (not recommended, but hey, it works).
How I (Try to) Store It
Chuck any leftovers in a lidded container in the fridge for up to three days—though honestly, in my house it never lasts more than a day! It thickens up overnight, which I actually like. You can freeze it too, but the texture does change a bit. Up to you.
How I Serve It (and Yes, There’s Bread Involved)
I love this soup with hunks of crusty bread for dunking—sourdough if I’m feeling posh, but supermarket baguette does the trick. Sometimes I scatter chives or even toss in a handful of shredded cheese, which might be heresy but tastes great. My cousin insists on crackers. To each their own, right?
Lessons Learned—My Pro Tips (aka What Not To Do)
- I once tried rushing the onion step and regretted it because the flavor just wasn’t there. Take your time, even if you’re hungry.
- Don’t boil the soup after adding cream; it can split and look a bit odd (tastes fine, but looks! eh).
- Always taste before serving—some mushrooms are saltier than others, and you don’t want to find out at the table.
FAQ (Because Friends Have Actually Asked This!)
- Can I use dried mushrooms? Yup, just soak them first. Sometimes I mix dried and fresh if I’m low on either. Actually, I think the flavor gets even deeper that way.
- Is there a gluten-free version? This recipe is naturally gluten-free as long as your stock is—double-check the label, though.
- Can I double it? Oh, absolutely. I do all the time, just use a bigger pot. Or two pots, if you’re short on big pans.
- What kind of mushrooms is best? I like a mix, but honestly, plain white mushrooms work if that’s what you’ve got. Portobellos are nice for a beefier kick.
- How do I make it richer? More cream, or finish with a knob of butter on top. Or both, if you’re feeling wild.
One Last Thing
Quick detour: If you love mushrooms, you might enjoy reading Serious Eats’s mushroom guide for some epic info, or check out the classic French take on soup at BBC Good Food. I pick up inspiration from everywhere—recipes, random conversations, or even a late-night scrolling session when I should be in bed.
Anyway, give this Creamy Mushroom Soup with Garlic Butter a try. And let me know (or just let the empty pot do the talking) how it goes—cheers!
Ingredients
- 500 g fresh mushrooms, sliced
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
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2Add the chopped onion and cook for 3-4 minutes until softened.
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3Stir in the sliced mushrooms and cook for 8-10 minutes until they release their juices and begin to brown.
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4Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes.
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5Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes, stirring occasionally.
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6Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper to taste. Simmer for another 5 minutes. Garnish with fresh parsley before serving if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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