CREAMY GARLIC MUSHROOM SOUP #diet #soup #mushroom #garlic #creamy

CREAMY GARLIC MUSHROOM SOUP #diet #soup #mushroom #garlic #creamy

I'm as of now encountering temperatures in the 50's and 60's here in Nashville and it has me in FULL BLOWN fall-mode. I'm prepared for comfortable sweaters, open air fires, and SOUP. Rich mushroom soup has been on my "to make" list for a considerable length of time and since I approach cheap mushrooms (thank you, Aldi) I chose to pull out all the stops. This Creamy Garlic Mushroom Soup was rich without being excessively substantial, and goodness so superbly hearty. I propose blending it with a decent dried up bread to absorb such velvety goodness, similar to a portion of No-Knead Bread.

I utilized Baby Bella mushrooms for this Creamy Garlic Mushroom Soup since they're still on the modest side contrasted with most mushrooms, however they give more flavor and shading than a white catch mushroom. Fortunately these child portobella mushrooms are ending up extremely well known and I've seen them at a few supermarket chains.

For the juices I utilized vegetable seasoned Better Than Bouillon to make the juices utilized in this soup, yet you could unquestionably utilize their mushroom enhance in the event that you have it. Their vegetable juices has a somewhat unmistakable flavor, however, so I utilized half juices and half water to forestall overwhelming the mushroom season. I locate that Better than Bouillon soups will in general be very solid in flavor, so in case you're utilizing an alternate brand you might need to build your stock to water proportion.

CREAMY GARLIC MUSHROOM SOUP #diet #soup #mushroom #garlic #creamy

Also try our recipe : THE EASIEST EDIBLE GLUTEN FREE COOKIE DOUGH EVER #diet #keto #paleo #healthydiet #desserts


  • 1 lb. baby bella mushrooms ($3.38)
  • 1 Tbsp olive oil ($0.13)
  • 3 cloves garlic, minced ($0.24)
  • Pinch salt & pepper ($0.05)
  • 2 Tbsp butter ($0.26)
  • 1/4 cup all-purpose flour ($0.04)
  • 2 cups vegetable broth* ($0.18)
  • 2 cups water ($0.00)
  • 1/8 tsp dried thyme ($0.02)
  • 1/2 cup heavy cream** ($0.42)
  • 1 tsp soy sauce ($0.03)


  1. Wash the mushrooms to remove any dirt or debris. Slice half of the mushrooms and roughly chop the other half.
  2. Add the olive oil, mushrooms, garlic, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown.
  3. Add the butter and flour to the pot. Stir and cook for about two minutes more. The flour and butter will form a thick paste and coat the mushrooms and the bottom of the pot. It's okay for the flour to coat the pot and brown a bit, just don't let it burn.
  4. Finally, add the vegetable broth, water, and dried thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
  5. Stir the cream into the soup. Finally, add the soy sauce, taste the soup, and add an additional pinch of salt if needed (depending on the salt content of the broth you used). Serve hot.

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