If you like to out with soup for your Thanksgiving dinner, this Roasted Garlic Cream of Mushroom soup is perfect!
Cream soups are my favorite and I’ve always loved mushroom soup. I first had cream of mushroom soup as a kid when my grandmother used the can version when making her baked chicken. Soup chicken and rice we would have. I loved that meal.
So it was no surprise that I definitely wanted to make this soup in the homemade form. I’m so glad I did.
Roasting the garlic and mushrooms first gives this soup such an earthy taste to it. But to save time, you can sauté them in a frying pan with a little olive oil. I used portobello mushrooms, but you can use any variety or a combination of more than one.
In a large pot over medium heat, combine butter and flour. Add roasted mushrooms. Take the roasted garlic and squeeze all of the garlic out of the skins and into the pot. Then add beef broth, salt and pepper. Bring pot to a simmer. Add let the mixture thicken slightly.
Add cream at the end and garnish with fresh parsley.
This soup is so delicious! You’ll never want to stop coming back for more.
To make it vegan, simply use vegetable broth and almond milk. Just as delicious!
Roasted Garlic Cream of Mushroom Soup
Ingredients
- 3 cups mushrooms (portobello)
- 1 head garlic
- 2 tbsp olive oil
- 6 tbsp butter
- 5 tbsp flour
- 4 cups beef broth
- 4 sprigs thyme (and additional for garnish)
- 1 1/2 cups heavy cream
- salt & pepper
- parsley (for garnish)
Instructions
- Slice mushrooms and spread them on a parchment or foil lined baking pan. Cup the top off of the garlic and wrap it in foil. Place next to mushrooms. Drizzle with olive oil. Bake in a 400 degree oven. Bake mushrooms for about 20 minutes. Take the garlic off of the roasting pan and bake for an additional 15 minutes. In a large pot, place butter and flour over medium heat until butter is melted and the two are mixed. Add roasted mushrooms. Take the roasted garlic and squeeze all of the garlic out of the skins and into the pot. Then add beef broth and thyme. Bring pot to a simmer. Add let the mixture thicken slightly.Add cream, and season with salt and pepper. Remove cooked thyme stems. Ladle soup into bowls and garnish with fresh parsley and more thyme.
