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.

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Pages 88-89

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Garlic Mushroom Soup pinchofnom.com
5

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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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