CREAMY GARLIC MUSHROOM SOUP

Im already experiencing temperatures in the 50’s and 60’s here in Nashville and it’s got me in FULL BLOWN fall-mode. I’m ready for cozy sweaters, campfires, and SOUP. Creamy mushroom soup has been on my “to make” list for years and now that I have access to inexpensive mushrooms (thank you, Aldi) I decided to go for it. This Creamy Garlic Mushroom Soup was rich without being too heavy, and oh so delightfully earthy. I suggest pairing it with a nice crusty bread to soak up all that creamy goodness, like a loaf of No-Knead Bread.

I used Baby Bella mushrooms for this Creamy Garlic Mushroom Soup because they’re still on the inexpensive side compared to most mushrooms, but they give more flavor and color than a white button mushroom. Thankfully these baby portobella mushrooms are becoming really popular and I’ve seen them at several grocery store chains.

For the broth I used vegetable flavored Better Than Bouillon, but you could certainly use their mushroom flavor if you have it. I just didn’t want to buy an entire container of a flavor that I’d rarely use, so I went with vegetable, which I use often. Their vegetable broth does have a rather distinct flavor, though, so I used half broth and half water to prevent overpowering the mushroom flavor.