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Creamy Garlic Mushroom Soup

  • Author: Marie Bostwick
  • Yield: 6 servings 1x


  • 1 lb sliced mushrooms
  • 1 small onion, diced
  • 6 cups vegetable or chicken broth
  • 1 T Better than Bouillon, Roasted Garlic base
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1.5 T salted butter, divided
  • 1 cup whole milk
  • 2 T flour
  • Fresh chopped herbs for garnish
  • Salt and pepper to taste
  • 1 T marsala or dry sherry, optional


  1. Place half the butter into a soup pot over medium heat. Add onions and dried thyme. Saute them in melted butter until onions begin to soften and become translucent, about 4 minutes. Add mushrooms to pan. Stir to coat with butter and onions and cook for an additional 3-5 minutes, until mushrooms are soft and beginning to release liquid.
  2. Add broth, bay leaf, and bouillon base to pot. Bring soup to a boil, then reduce heat and simmer for about 15 minutes.
  3. While soup is simmering, make a roux by melting remaining butter in a nonstick pan over low heat, then sifting in flour and stirring vigorously. The result will be a firm but smooth, doughy mixture. Next, take a quarter cup of hot cooking broth from the soup pot and add it to the roux a little at a time, stirring vigorously to create a smooth, thick sauce. Add two more quarter cups of broth, one at a time, repeating the process. Finally, add a quarter cup of the whole milk to the sauce, cook and stir briefly to ensure the sauce is smooth and allow it thicken.
  4. Add the cream sauce to the soup pot, along with the remaining milk. Simmer the soup of another 5 minutes so the liquid will become a bit thicker. (This a soup will be slightly creamy but not overly thick in consistency.) Remove the bay leaf.
  5. Use an immersion blender or a countertop blender, working in batches, to puree the soup to the desired consistency.