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CREAMY GARLIC MUSHROOM SOUP


I'm already experiencing temperatures in the 50’s and 60’s here in Nashville and it’s got me in FULL BLOWN fall-mode. I’m ready for cozy sweaters, campfires, and SOUP. Creamy mushroom soup has been on my “to make” list for years and now that I have access to inexpensive mushrooms (thank you, Aldi) I decided to go for it. This Creamy Garlic Mushroom Soup was rich without being too heavy, and oh so delightfully earthy. I suggest pairing it with a nice crusty bread to soak up all that creamy goodness, like a loaf of No-Knead Bread.

I used Baby Bella mushrooms for this Creamy Garlic Mushroom Soup because they’re still on the inexpensive side compared to most mushrooms, but they give more flavor and color than a white button mushroom. Thankfully these baby portobella mushrooms are becoming really popular and I’ve seen them at several grocery store chains.

For the broth I used vegetable flavored Better Than Bouillon, but you could certainly use their mushroom flavor if you have it. I just didn’t want to buy an entire container of a flavor that I’d rarely use, so I went with vegetable, which I use often. Their vegetable broth does have a rather distinct flavor, though, so I used half broth and half water to prevent overpowering the mushroom flavor.

CREAMY GARLIC MUSHROOM SOUP

CREAMY GARLIC MUSHROOM SOUP

This rich and Creamy Garlic Mushroom Soup is perfect for fall with it's deep earthy flavors. Serve with crusty bread for dipping!

Total Cost 4.75 recipe / $1.19 serving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 1.5 cups each

INGREDIENTS
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

INSTRUCTIONS
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.



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