• February 26, 2021

Creamy Garlic Mushroom Soup

Creamy Garlic Mushroom Soup

Creamy Garlic Mushroom Soup 1024 962 Cooking Aboard with Jill

Campbell’s Soup Company has been famous for their canned mushroom soup for decades. It is a holiday staple. But once you have had this easy homemade version, you will probably not want to go back. The secret to this delicious creamy garlic mushroom soup is a long and slow caramelization. That is key to unlocking the pure taste of the mushrooms.

 ¼ cup butter
 1 tablespoon olive oil
 1-pound fresh mushrooms, remove stems (I used cremini and the equivalent of 8 cups after stems removed)
 Salt and pepper to taste
 1 medium or one half large yellow onion, diced
 8 sprigs of fresh thyme, minced (or 1 tablespoon dried)
 4 cloves garlic, minced
 1 cup heavy whipping cream
 4 cups chicken stock
 2 cups sour cream
 6 springs of fresh thyme
1

2

Wipe off the mushrooms with a paper towel. I recommend not rinsing them in water as that will make them less tasty and mushy. That is because mushrooms are naturally full of water.

3

Cut into small cubes.

4

Over medium heat, melt the butter and olive oil. Start with cooking the onions with salt and pepper.

5

Stir and after a couple minutes, add the garlic and thyme.

6

Sauté until the onions and garlic are translucent.

7

Add the mushrooms and sauté until they are slightly tender for about a couple minutes.

8

Transfer to a slow cooker set on low for 8 hours. Add the chicken stock.

9

Before serving, add the cream and one cup sour cream. Garnish each soup bowl with a sprig of thyme and a dollop of sour cream. Serves 6.

Ingredients

 ¼ cup butter
 1 tablespoon olive oil
 1-pound fresh mushrooms, remove stems (I used cremini and the equivalent of 8 cups after stems removed)
 Salt and pepper to taste
 1 medium or one half large yellow onion, diced
 8 sprigs of fresh thyme, minced (or 1 tablespoon dried)
 4 cloves garlic, minced
 1 cup heavy whipping cream
 4 cups chicken stock
 2 cups sour cream
 6 springs of fresh thyme

Directions

1

2

Wipe off the mushrooms with a paper towel. I recommend not rinsing them in water as that will make them less tasty and mushy. That is because mushrooms are naturally full of water.

3

Cut into small cubes.

4

Over medium heat, melt the butter and olive oil. Start with cooking the onions with salt and pepper.

5

Stir and after a couple minutes, add the garlic and thyme.

6

Sauté until the onions and garlic are translucent.

7

Add the mushrooms and sauté until they are slightly tender for about a couple minutes.

8

Transfer to a slow cooker set on low for 8 hours. Add the chicken stock.

9

Before serving, add the cream and one cup sour cream. Garnish each soup bowl with a sprig of thyme and a dollop of sour cream. Serves 6.

Creamy Garlic Mushroom Soup


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