Soups & Stewscarriesexperimentalkitchen5.0
Creamy Roasted Garlic & Mushroom Soup
This Creamy Roasted Garlic & Mushroom Soup packs a ton of flavor and warms the soul on a cold day.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- dutch oven
- whisk
- pan
- pot
- blender
📝 Preparation Steps
1
Preheat oven to 425 degrees F.
2
Peel off the loose skin from the garlic bulb; then cut about 1/4" off of the top. Place the bulb in foil; then drizzle the olive oil on top. Wrap the foil and bake for ⏱️ 30 minutes.
3
While the garlic is roasting, clean the dirt from your mushrooms by gently wiping them down with a damp cloth or paper towel; then slice them into 1/2" thick slices. Set aside.
mushrooms16 ounces
4
Heat the butter in a large saucepan or Dutch oven over medium heat and add the mushrooms. Cook until they start to soften; then whisk in the flour forming a roux.
butter1 tablespoonmushrooms16 ounces
5
Add the vegetable (or chicken) broth and parsley; mix well. Reduce heat to low and simmer until the garlic is done.
6
While the soup is simmering, heat the milk until just below boiling.
milk2 cups
7
Add the roasted garlic by squeezing it from the skin into the soup mixture; then add the warm milk.
milk2 cups
8
Remove the soup from the heat. Use either an immersion blender; which can be used right in your pot or a blender to puree the ingredients until smooth; then return the soup to the pan.
Nutrition Facts
calories
135 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
51 mg
protein Content
7 g
trans Fat Content
0.1 g
cholesterol Content
15 mg
carbohydrate Content
16 g
saturated Fat Content
3 g
unsaturated Fat Content
2.4 g
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