Mushroom Soup With Garlic and Cream

April 26, 2014 Updated: April 26, 2014

This delicious mushroom soup with garlic and cream is a very tasty and quick recipe. The rich flavour of mushrooms combined with garlic and parsley is particularly appetizing. Mushroom soup is similar in preparation to chicken soup with garlic. By substituting the meat with mushrooms, the cooking time becomes much shorter.

Serve the soup as a main course with a side salad and crusty bread, or topped with croutons. For polenta lovers, substitute the bread with a portion of polenta. To take it to the next level, add chili peppers.


25 ml (2 tbsp) oil
1 chopped onion
1-2 chopped carrots
1 parsley root, or celery stalk, finely chopped
1/2 red pepper, diced
250 g (1/2 lb) of sliced fresh mushrooms,
1 litre (4 cups) water or vegetable stock
12 cloves of garlic
200 ml (3/4 cup) yogurt or cream
1 egg yolk
Salt and pepper to taste
5 ml (1 tsp) of chopped fresh parsley or 2 ml (1/2 tsp) dried parsley


Heat oil in a medium-sized pot over medium heat. Add chopped onions, stirring until the onion becomes translucent. Add the finely chopped carrots, parsley or celery, and diced red pepper.

Stir for a couple of minutes and then add the sliced mushrooms. Add water or vegetable stock and salt; bring to boil. Reduce heat, cover, and simmer for 15 minutes or until the vegetables are cooked.

When the vegetables are cooked, add minced garlic, and season with salt and pepper to taste. Put the pot aside.

To thicken the soup, mix well one egg yolk with yogurt or sour cream and pour the mixture into the pot. Sprinkle with chopped parsley and serve hot. Bon appétit!