Garlic Mushroom Soup

  • 10MINS
  • 37MINS
  • Serves 4
  • 125KCAL

This garlicky soup will keep the vampires away! So luscious and creamy, you’d never think it could be low in calories. Mushrooms and garlic are always a match made in heaven, and we’ve simmered them together to make this simple yet delicious lunchtime recipe. Batch cook this soup and save a portion in the freezer for a rainy day.

Featured On
Pages 88-89

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Garlic Mushroom Soup

Hints & Tips

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Swap This

We used chestnut mushrooms, but you can use any variety. The colour of your soup may differ depending on the mushrooms you use. You can replace fresh thyme with a teaspoon of dried thyme. Add to the pan at the same time as the garlic. You could swap low-fat cream cheese for half-fat creme fraiche.

No thyme
I didn't have any dried thyme so I used mixed herbs instead
Garlic Mushroom Soup
I added a sprinkle of crispy onion and served with a wholemeal roll - delish!
Quick and easy.
This is absolutely delicious. I didn't have fresh thyme so I used dried.
Beautiful creamy soup, so tasty
Love this soup, easy to double up. I added extra garlic, you can also use garlic and herb cheese too, and best part is you can freeze some for another time. I added mushroom ketchup for extra mushroom taste.
Very easy tasty soup
Maybe a little less thyme, maybe my personal preference, but very tasty

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‘Absolutely delicious and a lovely cold day warmer!’

Kayleigh Metcalf

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