Garlic and Mushroom soup in a bowl

Valentine Food! Delicious Garlic and Mushroom Soup

As Valentine’s Day will be a bit different this year, with restaurants being closed, why not try this delicious Garlic and Mushroom Soup recipe from Julie at JAF Designs as a starter on Valentine’s Day , super creamy and quick and easy to make!

Delicious Garlic and Mushroom soup in a bowl

A warm and filling soup, perfect for these cold February days, it will keep in the fridge in an air-tight container for up to 4 days and you can even freeze this mushroom soup! … It is true that the cream can separate from the rest of the liquid, and the fat in the cream can take on a yellowish hue during freezing, but the colour and texture should return to normal upon thawing. To freeze mushroom soup, first allow the soup to cool completely before freezing, it will keep frozen for up to 2 months. Thaw the soup completely before reheating You may notice that the soup has separated or has a slightly different texture before reheating, but  stirring the soup whilst reheating will work to reincorporate the texture to its original state.

Serves approx. 6 as a starter, 4 as a lunch


1 Medium Onion – finely diced

2oz (56gms) butter – cubed

1tble spoon olive oil

½ pint (284ml) vegetable stock

14oz(400gms) mushrooms – diced

½ pint (284ml) double cream or double cream substitute

3.5oz (100gms) garlic and herb cream cheese

2 tsp dried chives

2 tsp dried parsley

½ tsp salt

1 tsp garlic powder

1 tsp ground black pepper

1 heaped tsp cornflour – mixed with a little cold water into a paste


Melt the butter with the oil in a pan then add the onions and salt and cook until soft on a low heat, then add the mushrooms and sweat out till soft, add the herbs, black pepper and garlic, stir in then add the vegetable stock. Bring to boil then simmer for a few minutes.

Take off the heat and slowly stir in the cream cheese, then the cream. Put back on the heat and simmer for a few mins, then add the cornflour paste, stir in and simmer until slightly thickened.

Sprinkle a few more parsley flakes over the top and it’s ready to eat! Serve with crusty bread.

Check out for herbs, cornflour and vegetable stock.