Burnt Garlic Mushroom Soup

This Burnt Garlic Mushroom Soup It's a cozy and comforting choice for a chilly evening, perfect for savoring slowly and enjoying every spoonful.

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Burnt Garlic Mushroom Soup

Burnt Garlic Mushroom Soup

Main Ingredients Shimeji mushrooms, Button mushrooms, Garlic
Cuisine Fusion
Course Soups
Prep Time 5-10 minutes
Cook time 10-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg


  • 2 tablespoons finely chopped garlic
  • ½ cup shimeji mushrooms
  • ½ cup sliced button mushrooms
  • 2 tablespoons oil
  • 1 teaspoon chopped celery
  • 4-5 French beans, stringed and sliced
  • 6 cups vegetable stock
  • Salt to taste
  • Crushed black peppercorns to taste
  • ½ cup shredded spinach


  1. Heat oil in a non-stick pan. Add garlic and sauté till golden. Remove from heat and strain. Reserve 1 teaspoon of the garlic oil.
  2. Heat the reserved garlic oil in a deep non-stick pan. Add celery and sauté for 15 seconds.
  3. Add French beans and mix. Add shimeji mushrooms and sauté. Add button mushrooms and sauté for 3-4 minutes.
  4. Add burnt garlic and mix. Add stock and stir well. Add salt and crushed peppercorn, stir and bring to a boil.
  5. Add spinach and mix well.
  6. Serve hot.