Recipe: Garlic Mushroom Soup

FG Garlic Mushroom Soup

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!


A snowball sized snowman on top of our grill!

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.

Garlic Mushroom Soup

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.

Garlic Mushroom Soup-2

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

  • Servings: 4-6
  • Difficulty: medium
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  • 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


  1. 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.
  2. Roast in a 350 degree oven for 40 minutes or until nicely browned, stirring a few times during cooking.
  3. 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.
  4. Place onions and celery with beans and broth into a blender and blend until well combined, about a minute. Alternatively, use an immersion blender.
  5. 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.
  6. 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!


Roasted Poblano Soup

2017_04 roasted poblano soup 00014

This weekend, we went to the farmer’s market again and even convinced the teenager to tag along.  Well, actually, we kinda bribed him.  He’s been dying for one of those nasty unicorn frappuccino’s from Starbucks and I knew we would hit Starbucks before the farmer’s market.  Because coffee.  Unfortunately, there was no unicorn to be had at either of the two locations we stopped at, so  he suffered through with a mocha frap.  Life is rough when you are almost 15 and get up at 9 am on a Saturday.

Anyway, the whole fam damily went along to the farmer’s market, even the dog!  I was out of town all this past week on business, so I was very happy to be reuinted with my boys.  We got some more of that yummy milk from Richardson Farms.  That stuff is amazing.  We also picked up some lovely colorful carrots again, some summer squash, and a beautiful bunch of kale for lunches this week.  If you haven’t already, see my last post about my local farmer’s market haul.

So while I was prepping the squash casserole for this week’s lunches, I decided to roast up some poblanos and yellow peppers that were on sale at HEB this week.  I wanted to re-test a soup recipe I’ve been working on.  When I went to my bread class at the Homestead Heritage in Waco, I ate the most amazing poblano soup.  I’ve tried to re-create it on my own. I think I nailed it this time!  You guys are going to love it!

I know not everyone is into tofu or making your own yogurt, but surely everyone can enjoy soup, right?  You simply must try this!  It tastes smokey and fresh and slightly creamy.  If you do make it, tag me @kitchenwithkeri on Instagram!  I want to see your results.

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Roasted Poblano Soup

  • Servings: 4 1 cup servings
  • Difficulty: easy
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4 poblanos
1 large or 2 small yellow peppers
1 medium carrot
½ teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flakes
¼ teaspoon onion powder
½ teaspoon cumin
4 ounces cream cheese
1 cup vegetable broth


Preheat your oven to 400 degrees. Cut the peppers and poblanos in half and de-seed them. Chunk the carrot into quarters at the thickest end. Lay out the carrots, poblanos and peppers onto a parchment lined baking tray and roast for about 30 minutes or until tender. It’s okay if the skin on the outside of the peppers blisters and blackens. I have a high speed blender, so I combined all ingredients above into the blender and ran it on high until it was smooth and well incorporated. Otherwise, you can puree the ingredients with an immersion blender. Garnish with a dot of sour cream and some reserved roasted peppers!

Taco Seasoning

Don’t buy that crap in an envelope at the store.  Well… I guess you can…  I can’t stop you…

But, think of the children!  No?

But, think of how righteous you will feel when you make your own without any of the MSG, heavy sodium, and other nasty fillers!

Better?  I thought so.


I doubt you will make a batch this big. I took the recipe below and multiplied it times SIX for all the ladies at Favorite Things.

Once you get the hang of the basic recipe, you can tweak it to your own personal taste and feel even more like a rock star.


I wish screens were scratch and sniff.

Taco Seasoning

  • Servings: 2-3
  • Difficulty: easy
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1 T chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 and ½ teaspoons salt, or to taste
1 teaspoon pepper


Combine all spices in a mason jar and store in your pantry. Use about 2-3 tablespoons of the seasoning to spice up a pound of meat.

The pictures above are from a massive batch.  The recipe included here is for a normal sized batch.  This recipe is from  It truly is a standby at my house, I love it.

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