Garlic And Mushroom Soup Recipe
Winter soup made with garlic cloves and mushrooms, along with fresh thyme and leek
Garlic and Mushroom Soup Recipe is perfect winter soup bursting with earthy flavors of garlic and the mushrooms. The aroma of garlic makes this soup a hearty one. Mushrooms are a great low calorie food item and also an excellent source of Vitamin B. If you are on a low calorie diet than this soup along with a brown bread toast is a perfect supper idea. Serve the Garlic and Mushroom Soup along with grilled toast topped with sauteed Mushrooms, along with a bread like Muesli Pumpkin Bread Recipe or Roasted Apple, Onions and Cheese Focaccia Recipe that makes a perfect weeknight dinner.
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Note: Exotic Mushrooms like Oyester, Shittake, Wild Mushroom, Porcini could also be used for this recipe. In India button mushrooms are more easily available so I have used them for this recipe.
- 200 grams Button mushrooms
- 7 cloves Garlic , finely chopped
- 1 Leek , cleaned and finely chopped
- 1 liter Vegetable stock
- 3 sprig Fresh Thyme leaves
- 2 tablespoon Olive Oil Ingredients for the Toasted Bread Topping
- 2 Whole Wheat Brown Bread , (slices)
- 3 Button mushrooms , chopped
- 1 Tomato , chopped
- 1 Onion , chopped
- Salt and Pepper , as per taste
- 1 tablespoon Olive Oil Ingredients to serve
- Parsley leaves , A fistful, chopped
- 2 Lemon wedges
How to make Garlic And Mushroom Soup Recipe
To begin making the Garlic and Mushroom Soup Recipe, we will first clean, wash and chop the button mushrooms.
Finely chop the garlic and fresh thyme leaves. Set aside.
In a saucepan heat 2 tablespoon olive oil; add in chopped garlic and thyme, saute for about a minute until you get the flavors of the garlic. Dont over brown the garlic.
Add chopped leek and saute for another 2 - 3 minutes until leeks turn tender and translucent.
Finally add in the chopped mushroom and start sauteeing over medium high heat until the mushrooms become soft and cooked. This process takes about 5 to 10 minutes. Saute the mushrooms until most of the moisture is evaporated.
Add in the salt and pepper to taste and add hot vegetable stock to the above mushrooms garlic, leek mixture. Once the mixture cools a bit, blend using a blender or a hand mixer until you get a smooth soup like consistency.
Give the Garlic and Mushroom Soup a quick boil just before you are ready to serve. Check the salt and pepper levels and adjust to suit your taste.
Meanwhile grill toast in the oven or toaster. Once grilled cut slices into triangles.
For the topping, heat olive oil in a frying pan. Saute the chopped onion until tender and lightly browned. Add in the chopped tomato, mushroom, salt and pepper. Mix well and stir fry for a couple of minutes on high heat just so all of them get cooked just a bit.
Dont over cook them, as the tomatoes and the mushrooms will release a lot of water and you will have to cook a lot more to evaporate its liquids if that happens.
To serve the Garlic and Mushroom Soup, pour a ladle of soup in serving bowl and place the grilled toast topped with mushroom topping by the side.
Sprinkle chopped parsley over soup and toast, squeeze lemon juice on topping. Serve hot.If you like mascorpone cheese than a dollop of it can be added to the soup before serving, making it creamy and delicious
You can also serve the Garlic and Mushroom Soup along with grilled toast topped with sauteed Mushrooms, along with a bread like Muesli Pumpkin Bread Recipe or Roasted Apple, Onions and Cheese Focaccia Recipe that makes a perfect weeknight dinner.
She is a Banker by Education, A Food Blogger, A Food Photographer, A Food Stylist and many more. Her recipes have been published at CaLDRON (along with her food photograph making it to the cover page), NDTV Good Times, The Society. She loves to spend time reading fiction and playing with her dog, accompanied with a lot of adventure travels. She writes about food and her food travels at Fun Food & Frolic