Best Garlic Mushroom Soup Recipes

CREAMY GARLIC & MUSHROOM SOUP

Steps:

• In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.

ROASTED MUSHROOM, ONION, AND GARLIC SOUP

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
• Spread onto a baking sheet.
• Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
• Spread onto another baking sheet.
• Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
• In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
• Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
• Heat and simmer 15 minutes.

CREAM OF GARLIC, ONION, AND MUSHROOM SOUP

Steps:

• Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
• Stir as little as possible so that they brown, not steam.
• Remove from pan and set aside.
• Melt butter over medium-low heat.
• Add onions and garlic.
• Cover and cook for about 10 minutes, stirring occasionally.
• Add the flour and cook, stirring, for 3 minutes.
• Add the broth, half and half, sherry, thyme, and bay leaf.
• Stir well and bring to a boil.
• Lower heat and cook uncovered for 15 minutes.
• Add the bread pieces, stir well, and simmer for another 5 minutes.
• Discard the bay leaf.
• Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
• (You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through.
• Add salt and pepper to taste.

3 ONION, MUSHROOM AND GARLIC SOUP

Steps:

• Melt butter and olive oil in a large pot.
• Sauté leeks, onions, salt, pepper, sugar, 8-10 minutes adding garlic and cook 3 more minutes.
• Add strained chopped mushrooms, water, beef base, strained liquid from mushrooms and parsley.
• Bring to a boil lower heat to a simmer and cook for 20 more minutes.
• If desired, toast bread in over and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions and pepper.
• For vegetarian use only the vegetable base.

ROASTED GARLIC AND MUSHROOM SOUP

Steps:

• Heat oil in large auscepan over medium low heat. Add onions and cook, covered for 8 minutes or until the onion is soft and translucent. Add the mushrooms and cook, covered for another 7 minutes or until they soften. Remove 1 1/2 cups of the mushroom mixture and set aside. Add the stock, water, quinoa, roasted garlic, thyme, salt and pepper to the saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until the quinoa is tender. Puree soup with a hand blander or in a blender. Return soup to the saucepan. Stir in the spinach and reserved mushrooms, Cook gently until heated through. Sprinkle with parmesan.

ROASTED GARLIC CREAM OF MUSHROOM SOUP WITH THYME

Steps:

• Prep:.
• Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
• Slice remaining White and Crimini mushrooms and reserve in separate bowl.
• Directions:.
• In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes - this will happen fairly quickly so be careful to watch it; turn heat down to medium.
• Gradually whisk in all-purpose flour - mixture will be bubbly.
• Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
• Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
• Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn't stick to the bottom.
• Cook for 5 minutes to thicken.
• Add in the dried Thyme and mix thoroughly.
• Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
• Heat your mixture for 2 minutes.
• Add your sliced mushrooms and stir, until bubbly.
• Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
• Remove from heat. You soup will thicken as it stands.

FRENCH MUSHROOM SOUP WITH ROASTED GARLIC CROUTONS RECIPE ON FOOD52

Steps:

• HowToSection Roasted Garlic Croutons Array
• HowToSection French Mushroom Soup Array

CREAMY GARLIC & MUSHROOM SOUP WITH PASTRY CAPS

Steps:

• In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, sherry and seasonings; heat through., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Using a 10-oz. ramekin for a pattern, cut out four pastry circles 1 in. larger than the ramekin's diameter from each square., Fill twelve 10-ounce ramekins with soup, about 1 cup in each. In a small bowl, combine egg and water. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins. Place on baking sheets. Bake at 400° for 12-15 minutes or until golden brown.

MUSHROOM BARLEY GARLIC SOUP

Steps:

• rinse and drain barley.
• clean and quarter mushrooms.
• combine broth, barley and carrots in a pot. simmer 40 minutes.
• heat butter and oil in skillet, cook onion five minutes.
• add mushrooms to onion mixture. cook five minutes.
• add garlic to mushrooms and onions. cook five minutes.
• combine all ingredients. simmer 20 minutes.
• serve with great bread.

GARLIC MUSHROOM SOUP

Steps:

• Bring the water and garlic to boil. In the mean time, add 1 tablespoon of butter to a skill and sauté mushrooms until soft.
• Add all of the remaining ingredients and boil over medium-high heat for 30 minutes.
• If your Shiitake Mushrooms don't come with a Rosemary Garlic Sauce, add an additional 1/8 cup of butter, 2 cloves of garlic, and 1 tsp rosemary.
• Add salt to taste. And serve to your preference.