Cream of Garlic, Onion, and Mushroom Soup

READY IN: 45mins
Recipe by Vina7737

This is a creamy, rich, dinner party type soup. Yet it's so easy to make and so delicious that I make it often. Don't be put off by the amount of garlic, as it cooks so long it becomes mellow and smooth tasting. I got the original recipe for this from the Epicurious website, but have made several changes and additions.

Top Review by quilterstouch

Wonderful family thought they were back in Germany. I didn't use Half and Half but whole milk with a spoon full of sourcream. Dry red wine 1/4 cup. Only had white Mushrooms, but will try with portobellos next time because I just love them. I didn't puree because I added the mushroom to soon, but I whisked the soup to break up the bread. I thought the soup was wonderful will make it again and again.

Ingredients Nutrition


  1. Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
  2. Stir as little as possible so that they brown, not steam.
  3. Remove from pan and set aside.
  4. Melt butter over medium-low heat.
  5. Add onions and garlic.
  6. Cover and cook for about 10 minutes, stirring occasionally.
  7. Add the flour and cook, stirring, for 3 minutes.
  8. Add the broth, half and half, sherry, thyme, and bay leaf.
  9. Stir well and bring to a boil.
  10. Lower heat and cook uncovered for 15 minutes.
  11. Add the bread pieces, stir well, and simmer for another 5 minutes.
  12. Discard the bay leaf.
  13. Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
  14. (You can also do this in batches in a blender or food processor, but use caution to avoid burns.) Add the reserved mushrooms to the pureed soup and heat through.
  15. Add salt and pepper to taste.

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