Creamy Garlic & Mushroom Soup

chefs-mate chefs-mate 0 Comments
Servings: 5 Difficulty: Intermediate
Jump To Recipe Print Recipe
Rich, velvety soup infused with earthy porcini and sharp garlic jack cheese
Creamy Garlic & Mushroom Soup recipe image

This luxurious soup combines the deep, earthy notes of dried porcini with fresh button mushrooms and a hint of white wine for complexity. The base is thickened with tender russet potatoes and finished with low-fat milk and sharp garlic jack cheese, creating a velvety texture that feels indulgent yet balanced. Fresh parsley and a touch of nutmeg add aromatic brightness to the rich broth. It’s the perfect comfort food for chilly evenings, offering a hearty, savory experience that pairs beautifully with crusty bread.

Creamy Garlic & Mushroom Soup recipe image
Print Recipe

Creamy Garlic & Mushroom Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 5 Calories: 232.2

Description

This luxurious soup combines the deep, earthy notes of dried porcini with fresh button mushrooms and a hint of white wine for complexity. The base is thickened with tender russet potatoes and finished with low-fat milk and sharp garlic jack cheese, creating a velvety texture that feels indulgent yet balanced. Fresh parsley and a touch of nutmeg add aromatic brightness to the rich broth. It's the perfect comfort food for chilly evenings, offering a hearty, savory experience that pairs beautifully with crusty bread.

Ingredients

Directions

  1. In a small bowl, soak the dried porcini mushrooms in 1 cup of the hot chicken broth until they become pliable, about 15 minutes.
  2. Gently swish the porcini in the liquid to loosen any grit, then lift them out with a slotted spoon, reserving the broth and discarding any sediment at the bottom.
  3. In a large 5-6 quart pan over high heat, sauté the soaked porcini, fresh mushrooms, chopped onion, and 1/4 cup of the dry white wine.
  4. Stir frequently until the mushrooms release their moisture and the juices stick to the pan, turning a deep brown color, about 10 minutes.
  5. Stir in the remaining 1/4 cup of white wine and continue to brown the mixture for another 2-3 minutes, then transfer the mushroom mixture to a plate.
  6. Return the pan to medium heat and add the reserved porcini broth (discarding grit), cubed potatoes, parsley, nutmeg, and garlic powder.
  7. Add the remaining 4 cups of chicken broth and bring to a simmer. Cover and cook until the potatoes and mushrooms are very tender when pierced with a fork, about 20 minutes.
  8. Stir in the low-fat milk and heat until steaming hot, about 4 minutes. Do not boil.
  9. Season with salt and black pepper to taste. Stir in the sherry, adjusting the amount to your preference for sweetness.
  10. Working in portions, transfer the soup to a blender and blend until completely smooth.
  11. Return the blended soup to the pot over low heat and stir in the chopped garlic jack cheese until melted and fully incorporated.
  12. Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately with toasted baguette slices.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 232.2kcal
% Daily Value *
Total Fat 12.76g20%
Saturated Fat 5.34g27%
Cholesterol 67.04mg23%
Sodium 115.18mg5%
Total Carbohydrate 6.02g3%
Dietary Fiber 1.0g4%
Sugars 3.22g
Protein 19.66g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creamy, mushroom, garlic, porcini, jack cheese, soup, comfort food, white wine, potato, simmer, blend, nutmeg, parsley, sherry, vegetarian option, warm, hearty, dinner, lunch
Recipe Card powered by WP Delicious