Winter is here with its short days and long cold nights. The wind carries promises of rain and snow. You miss the sunshine. The gloom and the cough you can’t seem to shake off make you crave warm and comforting food. Something to warm you from the inside out and chase away the winter chill and blues. Soup is the answer.
If you enjoy mushrooms and like garlic this is the soup for you. Making this garlic mushroom soup will saturate your home with tantalizing smells of herbs, mushrooms and a hint of garlic. Taking a taste, you lose yourself in the layers of flavor. Silky smooth broth, with a hint of garlic turned sweet by the stewing process,brightened by the herbs. You bite into a slice of mushroom that has been sautéed in herbs and butter and all the worries of the day melt away.
I knew I would love this soup when MJ posted the recipe a while back and I just HAD TO try it. I only slightly modified the recipe. Adding half the mushrooms to cook with the apples and garlic because I wanted the soup to be infused with more mushroom flavor. I then sautéed the rest the rest of the mushrooms and added them at the end for texture. I also added paprika and herbs de Provence to the mushroom as they were cooking because I love the mushroom/paprika/herb combo.
I served it with croutons made from this beautiful pumpkin bread that Charles posted a while back served it as a main meal. It would work equally well as an appetizer or a side dish.
Mushroom Garlic Soup Recipe
Slightly modified from MJ’s kitchen
Ingredients
1 Tablespoon olive oil
1 Tablespoon butter
1 large onion, chopped
1 large heads of garlic, cloves peeled and chopped
1 apple, peeled and chopped
1 qt. homemade chicken broth or stock or canned chicken broth (or vegetable broth) I did not have any broth so I used water
1 herb bundle of 5 parsley stems, 4 sprigs fresh thyme (tie together with string)
¼ tsp. salt or to taste
1/2 tsp. mustard powder
1 pound button mushrooms, sliced vertically (if slices are too big, cut in half vertically) divided
1 Tablespoon butter, divided in half
1/2 teaspoon paprika
1/2 teaspoon herbs de provence
½ cup cream or half and half (I used 1 cup of milk)
To garnish
Chopped parsley
croutons
Instructions
- In a large pot, heat the oil and butter over low to medium-low heat.
- Add the onions and garlic and cook stirring occasionally until the onion softens
- Add the apple and half the mushrooms and continue to cook, covered, for another 10 minutes, stirring occasionally.
- Add the stock or water and the herbs then bring to a boil.
- Reduce the heat and simmer about 15 minutes.
- Remove the herbs. Puree the soup until smooth with an immersion blender or regular blender.
- Add the mustard powder and salt to taste. Return the soup to a low heat and continue to simmer.
- While the soup is simmering, melt the butter in a pan over medium low heat. Add the remaining half of the mushrooms making sure they are in one layer
- Cook the mushroom slices until they are browned on both sides
- Add these mushrooms to the soup and stir.
- Add the milk/cream and bring the soup back to a simmer, stirring. Remove from heat.
- Ladle into soup bowls and top with chopped parsley/ croutons
Notes
MJ’s recipes calls for 2 heads of garlic, I cut the garlic in half but I have to say that you do not really taste the garlic as such in the final soup. It turns into a much milder and sweeter version. If you have ever tried roasted garlic, this is similar to it.
As with most soups this one tastes better the next day, seriously consider doubling the amounts and saving some to enjoy the next day.
Coming soon
We continue our healthy breakfast series with spinach breakfast squares
Nami | Just One Cookbook
/ January 11, 2013I remember MJ’s soup and how wonderful that you recreated her recipe! It’s been very cold here and all day I’m dreaming of soup. Since my husband is out of town, I could make just soup for dinner (he’d request something else on top of soup!). I have to shop for these ingredients! Looks very delicious Sawsan! By the way Happy New Year to you and your family!
Sawsan@ Chef in disguise
/ January 12, 2013My husband doesn’t believe in soup being a meal on its own either
I hope you will have a chance to try this soup Nami, it is amazing
Happy new year to you and your loved ones
Suzanne Platt (@YouMadeThatblog)
/ January 10, 2013Oh this soup looks so yummy and comforting on a cold day and it’s been rainy and cold here lately. I can’t wait to try it out, thanks for a delicious recipe.
Sawsan@ Chef in disguise
/ January 10, 2013It has been cold and snowy here too and that means craving warm and comforting food
I hope you’ll emjoy the soup as much as we did
Francescainthekitchen.blogspot.com
/ January 8, 2013I really love this kind of dish!
Congratulations on your beautiful blog!
Sawsan@ Chef in disguise
/ January 9, 2013Thank you kindly for the sweet comment
Suzanne Perazzini
/ January 8, 2013That sounds like a great tasty soup. I love all the ingredients and would only need to leave out the croutons to stay grain-free.
Sawsan@ Chef in disguise
/ January 9, 2013I am glad you like it Suzanne and it fits into your new healthier life style
Saskia (1=2)
/ January 7, 2013Big YUM Sawsan. This looks beautiful. Garlic, mushrooms, croutons and BUTTER. Some of my favourite ingredients!
Sawsan@ Chef in disguise
/ January 9, 2013Mine too Saskia
bitsandbreadcrumbs
/ January 7, 2013Some of my favorites…mushrooms and garlic! I can just imagine how wonderfully flavored and warming this soup is, and healthy, too. Love your orange crock!
Sawsan@ Chef in disguise
/ January 7, 2013Thank you Betsy
I just got the orange crock and I love using it lol
mjskit
/ January 7, 2013Oh Sawson – this looks SO good!! I love the alterations that you made! I just bought a small jar of herbs de provence so I’ll be adding that next time for sure; however, I don’t think I could bring myself to reduce the garlic.
I’m so glad that you like the soup! It has definitely become a staple in this house. Thanks so much for the shout out! You really did this soup justice. As always – your pictures are lovely!
Sawsan@ Chef in disguise
/ January 7, 2013I am really happy that you think I did the soup justice. It is indeed a wonderful recipe and you are the one to thank for it
Kristy
/ January 7, 2013I love mushrooms and garlic. The are both two of my favorite flavors. I know I’ll be making this one soon. We’ve been on a soup kick. The pumpkin croutons were very clever!
Sawsan@ Chef in disguise
/ January 7, 2013Thank you Kristy. We have been on a soup kick here too
Chica Andaluza
/ January 7, 2013I love mushroom soup and love the idea of the garlic and herbs with it…very lovely!
Sawsan@ Chef in disguise
/ January 7, 2013Thank you Tanya. I think you will really enjoy this one
comowater.com
/ January 7, 2013Fragrant, rich, and creamy! YUM! This looks amazing!
Sawsan@ Chef in disguise
/ January 7, 2013Thank you very much
myninjanaan
/ January 6, 2013this looks sooo good sawsan! I love that you replaced the cream with milk and the broth with water.. I never have broth/stock on hand, and this looks like its amazing even without it!
Sawsan@ Chef in disguise
/ January 7, 2013I never have broth on hand either so I often use a little milk with water in most creamy soups
john@kitchenriffs
/ January 6, 2013Great looking soup! I’m with you on craving soup when the weather is cold and night comes early. This recipe is particularly appropriate for this time of year! Good stuff – thanks.
Sawsan@ Chef in disguise
/ January 7, 2013Thank you John. There is something soothing about a steamy bowl of soup on cold nights, isn’t there?
Eva Taylor
/ January 6, 2013Mushrooms and garlic are indeed one of my favourite combos, but adding apple to sweeten it up is quite new to me. From your comments, would you then reco to put both heads of garlic in since it didn’t have much garlic flavour? I’m going to need a good starter for my family’s redo Christmas dinner next weekend, I’ll put this on the contender list. Thanks
Sawsan@ Chef in disguise
/ January 6, 2013Hello Eva,
I found the soup very pleasant with one head of garlic but not very garlicy. I would suggest starting with one head and see how you like it.
If you have a chance to try it, I would love to hear what you think of it
cecilia
/ January 6, 2013I do love mushrooms and garlic so i am sure i will love this, I have never made mushroom soup before, how crazy is that?.. c
Sawsan@ Chef in disguise
/ January 6, 2013You are really missing out C!
My favorite soup was mushroom oatmeal soup but now I can’t decide which I like more
Laura (Tutti Dolci)
/ January 6, 2013I love the flavors in this soup and the pumpkin croutons are a perfect topping!
Sawsan@ Chef in disguise
/ January 6, 2013Thank you Laura
I loved the pumpkin croutons and I think I ate more than half the croutons as I was taking the pictures
Bam's Kitchen
/ January 6, 2013Beautiful soup and I love your homemade croutons. You know I love and use a lot of garlic in Bam’s Kitchen so I am all about this recipe. Garlic will help scare away all of those flu and cold bugs. Take care, BAM
Sawsan@ Chef in disguise
/ January 6, 2013spree
/ January 6, 2013What a wonderful-sounding soup! Mushroom soup is my husband’s favorite, and give him extra garlic and his eyes roll back in ecstasy! These croutons sound like a great addition and the herbes de Provence are Fantastic with mushrooms! such a good cure to winter Sawsan, right when we need it! thank you!
Sawsan@ Chef in disguise
/ January 6, 2013Thank you Ani
We are heading into a snow storm here so posting soup made sense 
Minnie@thelady8home
/ January 6, 2013Ahhhhhhh……I WANT this. Slurrrrrrrrrpppppp!!!! It’s c-c-cold here, and this looks like just what I need. The pics are GORGEOUS.
Sawsan@ Chef in disguise
/ January 6, 2013Thank you so much Minnie. You are always too kind
Eha
/ January 6, 2013This looks so moreish I am certainly not waiting until our winter to try! Love the addition of mustard, paprika and herbs for that little secret extra taste to mushrooms, which always are the first for which I reach in the vegetable section! And those spinach breakfast squares to come look very interesting!
Sawsan@ Chef in disguise
/ January 6, 2013I always reach for the mushrooms first too
I buy them first then think up ways to use them later 
Norma Chang
/ January 6, 2013We are having winter weather also and yes,soup chases away the winter chills and blues, will be adding your soup to my menu.
Sawsan@ Chef in disguise
/ January 7, 2013Thank you Norma. We have a snow storm coming in, so posting soup made sense
Victoria of Flavors of the Sun
/ January 6, 2013Lovely soup. Perfect for warm weather. The apple is a nice surprise!
Sawsan@ Chef in disguise
/ January 7, 2013Thank you Victoria ..Glad you like it
Tales and Travels of the Tin Man
/ January 6, 2013Sounds and looks so very, very yummy!
Sawsan@ Chef in disguise
/ January 7, 2013Thank you very very much
Rufus' Food and Spirits Guide
/ January 6, 2013I’m glad you noted that you used milk, because I have all the ingredients but cream. This looks insanely good!
Sawsan@ Chef in disguise
/ January 7, 2013I hope you will enjoy it Greg
If you get a chance to try it please let me know how it turns out