I just don’t feel ready for it. Perhaps I’m afraid that I’ll blink and miss it. Soon the leaves will slip silently to the ground, leaving a cold, brown world until the snow flies. And then it will be another long, cold Minnesota winter.
You start with sauteing some onions and loads and loads of mushrooms, and then you add two heads of roasted garlic.
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.
You could also add some kale or arugula for extra leafy greens. I think I’ll try that next time.
Creamy Roasted Garlic Mushroom Soup
A creamy mushroom soup recipe loaded with flavor.
- 2 heads garlic roasted
- 3 tbsp butter
- 1/2 medium onion finely chopped
- 16 ounces mushrooms sliced
- 3 tablespoons flour
- salt and pepper to taste
- 2 1/2 cups homemade beef broth
- 1 cup heavy cream
- 1/4 cup finely chopped parsley
- chopped cooked bacon and sour cream for serving
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.
Sprinkle in the flour. Season with salt and pepper to taste. Cook and whisk for 3 minutes.
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).
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.
Serve with crispy bacon and sour cream.