Mushroom Soup with Pickled Garlic

Flavourful mushrooms, herbs and cream come together in this sumptuous soup. Piquant pickled garlic and a dash of finishing brine enhance the flavours. Cozy comfort in a bowl!

Recipe & photo submitted by Daniella Novak (Instagram: @daniellavanisle)

2 tbsp butter

1 tbsp olive oil

1 onion, diced

3 cloves Catie’s Pickled Garlic, minced

3 cups mushrooms (brown, white, shiitake, whatever your preference - mix & match!)

4 tsp fresh thyme, chopped (from about 5 sprigs)

1/4 cup white wine (or marsala is delicious if using portobello or porcini mushrooms)

1 tbsp flour

2-3 cups chicken or vegetable broth

1 cup whipping cream

Sauté onion and garlic in butter and oil.

Once fragrant add mushrooms and allow them to cook down and release their liquid.

Once cooked down (about 5 minutes) add thyme and wine. Cook another 5 minutes.

Sprinkle with flour - optional, but this will help the soup thicken - mix well and cook another few minutes.

Add broth and simmer for 10 minutes. Stir gently.

Reduce heat to low and slowly add cream while stirring gently, Be careful not to let it boil. 

Season with salt & pepper. 

Blend soup in a blender or in the pot with an immersion blender until velvety smooth, or to desired consistency.

Ladle into bowls and garnish with sliced mushrooms, green onions or chives, and a drizzle of pickled garlic brine - include some of the red pepper flakes for added zing!