As you have probably already learned, soups are some of my favorite meals. Before me, Mike rarely ate or enjoyed soups, but now I’ve got him hooked too! Most of the soup recipes I have created take less than 30 minutes and are still incredibly flavorful and delicious.
This soup, like many of my soups, is gluten free, dairy free and vegan. The soup can easily be adapted to your preferences by adding heavy cream instead of non-dairy milk or using a chicken or beef broth instead of vegetable broth. Whatever you have on hand and whatever you prefer works! Regardless, it is a delicious hearty soup that you’re sure to love.
We served this soup with our Roasted Garlic Chicken dinner. However it is great served as a meal on it’s own too! This recipe will make 4 cup servings or 2 bowl servings. You can also easily double the recipe if you need more servings.
For this recipe, I used a combination of shiitake and oyster mushrooms. Cremini mushrooms would be an excellent option as well if available.
Creamy Garlic Mushroom Soup
Ingredients
- 2 Tbsp Olive Oil
- 5 Ounces Shiitake or Oyster Mushrooms, Roughly chopped
- ½ Yellow or White Onion
- 2 Cloves of Garlic, Minced
- 2 Tsp Oregano
- Salt & Pepper to taste
- 1 Tbsp Worcestershire Sauce
- 4 Cups Vegetable Broth
- ½ Cup Non-dairy Milk
- 1 tbsp Corn Starch
Instructions
- In a medium heavy saucepan heat olive oil over medium high heat. Add onions and sauté until slightly translucent. Next add mushrooms and cook down for about 5 minutes.
- Mix in garlic, salt and pepper and Worcestershire sauce. Slowly pour in broth and bring to a boil. Once boiling, simmer for 15 minutes.
- Use your immersion blender and blend soup until smooth. In a separate bowl whisk corn starch and non-dairy milk of choice until thoroughly combined. Slowly pour milk mixture into soup and stir. Add extra salt and pepper to taste if needed.
- bon appétit!
Notes
Check out the video before where we make our Creamy Mushroom Garlic Soup for our special Roasted Garlic Chicken Dinner.
