Description
Creamy, dreamy roasted garlic and mushroom soup, topped with crispy bacon and a dollop of sour cream. Perfect for chilly evenings!
Ingredients
Units
Scale
- 2 heads garlic
- 3 tbsp butter
- 0.5 medium onion
- 1 lbs (454 g) mushrooms
- 3 tbsp flour
- Salt and pepper
- 2.5 cups (591 ml) homemade beef broth
- 1 cup (237 ml) heavy cream
- 0.25 cups (59 ml) finely chopped fresh parsley
- chopped cooked bacon and sour cream
Instructions
- Melt the butter in a large soup pot over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Add the mushrooms and cook until tender, about 5 more minutes.
- Sprinkle in the flour, season with salt and pepper, and cook while whisking for 3 minutes.
- Slowly whisk in the beef broth, bring to a boil, and stir in the cream, parsley, and roasted garlic cloves.
- Using a stick blender, blend the soup until smooth. (Optional: Skip blending for a chunkier soup).
- Taste and adjust seasonings.
- Serve with crispy bacon and sour cream.
Notes
- Roasting the garlic beforehand intensifies its sweetness; wrap the heads in foil and roast at 400°F (200°C) for 40-45 minutes.
- For a richer flavor, use a combination of cremini and shiitake mushrooms.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 10
- Cholesterol: 80