Cream of Garlic, Onion, and Mushroom Soup
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3 tablespoons olive oil
- 2 cups mushrooms, coarsely chopped (I prefer portobellos)
- 3 tablespoons butter
- 2 cups onions, chopped
- 1 cup peeled garlic, cloves
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 cup half-and-half
- 1⁄2 cup sherry wine (I use sweet)
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 cups dense white bread, in small pieces (I use ciabatta)
- salt
- pepper
directions
- Saute chopped mushrooms in olive oil over high heat for 2-3 minutes.
- Stir as little as possible so that they brown, not steam.
- Remove from pan and set aside.
- Melt butter over medium-low heat.
- Add onions and garlic.
- Cover and cook for about 10 minutes, stirring occasionally.
- Add the flour and cook, stirring, for 3 minutes.
- Add the broth, half and half, sherry, thyme, and bay leaf.
- Stir well and bring to a boil.
- Lower heat and cook uncovered for 15 minutes.
- Add the bread pieces, stir well, and simmer for another 5 minutes.
- Discard the bay leaf.
- Using an immersion blender, puree the soup until the bread has dissolved and the soup is smooth.
- (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.
- Add salt and pepper to taste.
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Reviews
-
Wonderful Soup...my 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.
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Tweaks
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This is my husband's and my FAVORITE new soup recipe. It has so much flavor. We substitute olive oil for the butter to cut down on the cholesterol, and even sub regular milk for the half-and-half with no ill effects. It's so scrumptious. We use an immersion blender and it works like a champ. Awesome recipe!
RECIPE SUBMITTED BY
Vina7737
Burnsville, Minnesota
I live in Minnesota, and actually like the winter more than summer! (Must have Siberian ancestors!)
The main focus of my life is, and always has been, children. I've spent the majority of my life either educating myself about children, having and raising children, or working with children. I presently work in an elementary school with children that have emotional/behavioral difficulties, and have three daughters of my own.
I also have four grandsons (one an extra gift that came when my daughter very wisely married his dad) and will become Grandma to the the 5th baby in June. This one a little girl! I can not wait!! I received so much joy being a mother that finding that much joy, and more, in being 'Grandma' has taken me by surprise. They are all the best gifts ever given to me.
Whatever free time I have is spent with my nose in a book, surfing the web for new recipes, or with my wonderful friends, both online and "in person".