Creamy Mushroom Soup with Toasted Garlic

Creamy mushroom soup is earthy and velvety smooth, topped with sauteed mushrooms and toasted garlic for garnish.

I was craving a batch of mushroom soup and luckily there’s always an excess of mushrooms hanging out in the kitchen, so I thought, “why not kick it up with some garlic?”

Normally, I am not a big fan of cold soups but this creamy mushroom soup is so good, it is equally as good cold as it is hot.

Type of Mushroom to Use for this Recipe

Use button or cremini or a combination of both for this mushroom soup recipe. These mushrooms are actually both the same, with the exception of age, which creates a meatier texture and deeper flavor in the cremini.

How to make Creamy Mushroom Soup with Toasted Garlic

Peel the garlic cloves and cut them into thin slices. Place the garlic in a heated pot of olive oil on low heat. Cook for about ten to fifteen minutes, stirring occasionally, until toasty brown.

When the garlic is toasted, remove and drain on clean paper towels. Reserve the oil.

Remove the bottom of the stem of the mushrooms and cut into slices. Place the mushrooms in the reserved oil. Sauté the mushrooms for twenty-five minutes, then salt. Reserve one-fifth of the mushrooms for garnish.

Add the onions to the mushrooms and cook until translucent. Next, add the dry sherry, thyme sprigs, and remaining salt to the pot. Add the stock to the pot, reserving 1/2 cup to mix with the cornstarch. Add the cornstarch to the pot and simmer for 20 minutes, stirring occasionally.

Remove the thyme sprigs and puree the mixture. Drain through a fine mesh sieve and return to the pot. Mix in the heavy cream and return to heat or if eating cold, place in the refrigerator.

If vegan, omit heavy cream and add an additional half cup of stock before bringing to a simmer.

Garnish with reserved mushrooms and toasted slices of garlic.

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Looking for more great recipes? Check out gluten free butternut squash soup and low carb Irish style potato soup.