A creamy garlic and mushroom soup, flavoured with french herbs served with crusty bread rolls.

Creamy Garlic Mushroom Soup Recipe

30 Minutes
Serves: 2
A delicate light creamy garlic mushroom soup with intense bursts of mushroom and flavoured with onions, garlic and mixed french herbs served steaming hot with crusty bread rolls. This lovely french herby soup makes an amazing starter for a french themed dinner party

Recipe Ingreds


  • black pepper (to taste)
  • 30 grams butter
  • 1 cloves garlic
  • 350 ml milk
  • 400 grams mushrooms
  • 1 onions
  • salt (to taste)
  • 150 ml single cream
  • 0.5 stock cube veg
  • 350 ml water
  • 0.5 tsp herb de provence
  • 1 tbsp olive oil


  • 2 crusty bread rolls
  • 4 sprig fresh parsley

Recipe with pictures Steps

Step 1

  • peel and chop the onion(s) finely
  • put the chopped onions in a large pan with the butter and a spot of olive oil
  • cook the onions till soft
  • peel and crush the garlic
  • add the garlic to the pan

Step 2

  • wash and slice the mushrooms

Step 3

  • Add 1/3 of the mushrooms to the pan with the onions. Cook till mushrooms soften, stirring occasionally

Step 4

  • place the frying pan on a high heat and add a spot of olive oil
  • add the remaining mushrooms to the frying pan

Step 5

  • when the fried mushrooms are cooked set aside

Step 6

  • add the milk to the mushrooms and onions mixture in the pan

Step 7

  • boil the water and add to the stock cube

Step 8

  • add the stock to the soup mixture
  • add the herb de provence to the pan
  • season with salt and pepper
  • simmer for 15 minutes

Step 9

  • remove the soup mixture from the heat
  • using a hand blender liquidise the soup until smooth
  • the soup should not be too thick if it is add a little extra water

Step 10

  • add the fried mushrooms to the soup
  • Add the cream
  • return to the heat and gently warm through

Step 11

  • if the soup is to thin leave on the heat till it reaches the consistency you require

Step 12

  • ladle the soup into serving bowls

Step 13

  • wash and finely chop the fresh parsley
  • sprinkle on the soup
  • serve with crusty rolls

Step 14

  • if cooking extra for the freezer store the soup in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 2 chopping board
  • 1 frying pan
  • 1 Garlic crusher
  • 1 hand liquidiser
  • 1 jug
  • 2 large knife
  • 1 large pan

More recipes you might like: Freezer Friendly, Starter, Vegetarian

About our creamy garlic mushroom soup

Lightly fry the onions and garlic till the onions are soft. Wash and slice the mushrooms add 1/3 of the mushrooms to the onions and cook the other 2/3 in a separate frying pan till golden brown then set aside. Add the milk, veggie stock and herbs Provencal to the onion and mushroom mixture and gently simmer for 15 minutes. Blend the mixture till smooth, add the additional golden mushrooms and a touch of cream, finish with a sprinkle of parsley

How and when to serve our garlic and mushroom soup 

This soup is perfect in the autumn winter and spring, it makes the ideal starter to a french themed dinner party or a vegetarian french party . Mushroom soup goes well with chicken, lamb and beef main courses. It is also delicious for lunch or a light evening meal served with crusty french bread 

What makes our creamy soup the best

Mushroom soups can be quite heavy so we set about lightening the soup to give it a much fresher taste. This is achieved by blending half the mushrooms and the remaining half are fried until golden brown providing intense bursts of mushroom flavours. The star of the dish is the garlic and the herbs Provencal which add an extra flavour profile to this delicious garlic mushroom soup 

Other Vegetable soup recipes

Leek & Potato Soup

Courgette and Fennel Soup

Sweet potato and tomato soup

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