If you are in Texas, you know that we are having a REALLY cold winter. We don’t usually have too many freezing days, but it’s already snowed here twice! Now, the first time, there was maybe a half inch accumulation on the ground and that was a huge deal. My northern hubby wasn’t as impressed, but my son and I went out and had a real snowball fight. His first! Of course, I had to show him how it was done. He figured out on his own that packed snowballs hurt. But I had a few tricks up my sleeves… or should I say, I had a few tricks that landed under his shirt. Ha!
So even though we haven’t gotten much snow compared to many parts of the United States, we had our first real snow in years. That means it’s ideal soup weather! It’s a good thing I’ve been working on my Garlic Mushroom Soup recipe. I designed this one to please my garlic and mushroom loving husband.
It starts with a ton of fresh mushrooms, lots of heads of roasted garlic, and fresh herbs. I have used both sage and rosemary with great results. Pictured here is sage, which was particularly good.
For maximum flavor you have to roast the mushrooms in the oven with butter and lemon zest. They turn hot and crunchy and chewy and so flavorful. And while they are roasting, you whip up the base garlic soup.
Once the soup is done, serve with the mushrooms on top, some fresh herbs, and a drizzle of olive oil and a sprinkling of Parmesan for garnish. It is so good!
Garlic Mushroom Soup
- 6 cups homemade or store-bought broth
- 1/2 an onion, sliced thin
- 1 stalk celery, sliced thin
- 1 T. olive oil, plus more for garnish if desired
- 4 T. butter, divided
- 2 lbs. any type of mushroom, roughly broken to be equal size
- 1 can of northern beans, drained
- 1/2 c. heavy cream
- 4-5 heads of oven roasted garlic (faster if prepped in advance)
- 1/4 c. Parmesan cheese, plus more for garnish if desired
- 2-4 inches of Parmesan cheese rind
- 1-2 tsp. lemon zest
- salt and pepper
- several stems of fresh sage or rosemary
- In a cast iron skillet or other oven proof dish, break up mushrooms with your hands until they are roughly the same size. Scatter in 5 cloves of roasted garlic, dot with 3 tbs. butter, sprinkle on lemon zest, and add salt and pepper.
- Roast in a 350 degree oven for 40 minutes or until nicely browned, stirring a few times during cooking.
- Meanwhile, saute onion and celery in 1 T. olive oil and 1 T. butter in a large pot until the onion is softened and translucent.
- Place onions and celery with beans and broth into a blender and blend until well combined, about a minute. Alternatively, use an immersion blender.
- Transfer the soup back into the pot if using a blender. Add the heavy cream and Parmesan rind, and simmer on low until you are ready to eat, but at least 30 minutes. Season with salt and pepper to taste.
- Remove mushrooms from oven and discard herb stems. Stir to combine flavors. Spoon mushrooms generously over each serving of soup and garnish with a sprinkle of fresh herbs, Parmesan cheese, and a drizzle of olive oil, if desired.
Let me know if you try this recipe out! You can snap a picture and post it to Instagram, tagging @kitchenwithkeri. Also, if you haven’t yet done so, enter your email address on the right hand side of this page and I’ll make sure to send you an email when I post something new! I promise not to flood your inbox with spam!