Roasted Garlic and Mushroom Soup

This creamy soup is loaded with roasted garlic, earthy mushrooms and topped with bacon and sour cream. A delicious way to warm up on a cold day.

Roasted Garlic and Mushroom Soup

Cold suppers just don’t sound good anymore. This roasted garlic mushroom soup is perfect for gray, chilly, dreary days.

You start with sautéing some onions and loads and loads of mushrooms, and then you add two heads of roasted garlic.

Of course you add some beef broth, cream, and parsley, then blend it all together with a stick blender, and voila! You’ve got a creamy, flavorful soup.

When I made the first batch of this soup, Reuben was amazed at how great it was. “This soup is really good!”

But I wasn’t satisfied. For my next batch I doubled the roasted garlic, and nearly doubled the mushrooms for maximum flavor. MOOOAR MUSHROOMS! Then I was satisfied.

Roasted Garlic and Mushroom Soup

Obviously I had to serve it with a dollop (or two) of sour cream and some crispy bacon. Mmhmm.

If you wish, you could totally swap out different mushrooms if you prefer. I think a mix of wild and domestic mushrooms would be lovely.

You could also add some kale or arugula for extra leafy greens. I think I’ll try that next time.

Roasted Garlic and Mushroom Soup

Click here for the recipe for roasting garlic.

Roasted Garlic and Mushroom Soup
 
This creamy soup is loaded with roasted garlic, earthy mushrooms and topped with bacon and sour cream. A delicious way to warm up on a cold day.
Author:
Recipe Type: Main, Side, Soup
Serves: 4 to 6 servings
Ingredients
  • 2 heads of garlic, roasted (click the link above for the roasting directions)
  • 3 tablespoons butter,
  • ½ medium onion, finely chopped,
  • 16 ounces mushrooms, sliced,
  • 3 tablespoons flour,
  • salt and pepper, to taste,
  • 2½ cups homemade beef broth,
  • 1 cup heavy cream,
  • ¼ cup finely chopped fresh parsley,
  • chopped cooked bacon and sour cream, for serving,
Instructions
  1. In a large soup pot, melt the butter over medium heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the mushrooms and cook until tender, about 5 more minutes.
  2. Sprinkle in the flour. Season with salt and pepper to taste. Cook and whisk for 3 minutes.
  3. Slowly add the beef broth, whisking all the while. Bring to a boil and stir in the cream, parsley, and roasted garlic cloves (you can squeeze the cloves out of the head directly into the soup).
  4. Using a stick blender, being careful so as not to burn yourself, blend the soup until completely smooth. You can skip this step if you prefer whole mushrooms and garlic cloves in your soup. Taste and adjust seasonings if necessary.
  5. Serve with crispy bacon and sour cream.

 

Erica Kastner

Hello! I’m Erica Lea.I’m a 20-something Christian living in northern Minnesota with a desire to cook quality food for my husband, Reuben, my little girl, Helen, and (eventually) my little boy, James.On Buttered Side Up I share recipes I have tried & modified (to be a tad healthier) and found to be delicious. My main focus is recipes with a healthy touch.

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