cream of mushroom soup with roasted garlic

Hello!!

Hello! Hellooooo!

It’s been a month since I last put up a post!

Have you missed my blog posts?

I have sure missed my blog. It was starting to feel like a badly neglected child. Unfortunately, with extra extra lessons because of the exams and baking lessons too, there was not much I could do about it. 

So now that I have managed to squeezed out a little time, I am able to write some blog posts again!

HURRAH!

And today I am sharing a recipe on Cream of Mushroom soup, but jazzing up the already umami flavor of the mushrooms with some roasted garlic.

IMG_7353

If you are used to opening a can when you want some Cream of Mushroom soup, I’d say STOP!

Because Cream of Mushroom soup is so easy to cook, and when you add fresh mushroom to the soup, the flavor is just out of this world.

IMG_7338

That is true of roasted garlic too. I cannot abide raw garlic but once the garlic has been roasted, the flavors mellow and it becomes totally delicious!

Let me show you how I cook my Cream of Mushroom soup!

Start by roasting the garlic. Peel off the outer layers of the bulbs of garlic and cut off about 1/4-1/3 from the top of the garlic bulbs to expose the garlic below. Place the garlic on a piece of aluminium foil and drizzle with a little olive oil. 

IMG_7225

Wrap the aluminium foil and roast the garlic at 200°C for about 45-50 minutes, or until the garlic is soft.

IMG_7237

Let the garlic cool before using.

In a casserole, melt the butter in some olive oil. 

IMG_7300

Add the sliced mushrooms and cook until the mushroom have all wilted.

IMG_7302 IMG_7305

Add the mushroom (or chicken) stock and water. 

IMG_7310

Bring to a boil then simmer until the mushroom is tender, about 5-8 minutes. Reserve some mushroom slices for garnishing. Set this aside.

IMG_7315

Add the cream (or milk) and the roasted garlic (squeeze the garlic out of the bulbs).

IMG_7328

IMG_7325

Turn off the heat. Use a hand blender to blend until you get the consistency that you desire. Season with salt and black pepper.

IMG_7334

To serve, ladle soup into a bowl, top with reserved mushroom and chopped Italian flat-leaf parsley, and more coarsely grated black pepper!

IMG_7359

Enjoy!

WORKSHOPS for October and November

Date: Thursday 20 October 2016

Workshop: Hands-on Pizza and Calzone Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_9831

Date: Friday 21 October 2016

Workshop: Hands-on Baked Cheesecake and No-bake Cheesecake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_3673

Date: Wednesday 26 October 2016

Workshop: Hands-on Bread Loaves and Bread Buns Workshop

Time: 9.00am – 12.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

bread

Date: Friday 4 November 2016

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_1036

Date: Saturday 5 November 2016

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_1036

Date: Saturday 5 November 2016

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses

Time: 2.30pm – 6.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_7224

Cream Of Mushroom Soup With Roasted Garlic
Write a review
Print
Ingredients
  1. 4 bulbs garlic
  2. 2 tablespoon extra virgin olive oil
  3. 750g brown or white mushrooms
  4. 50g butter
  5. 2 tablespoons olive oil
  6. 300ml cream or milk
  7. 375ml chicken or mushroom broth
  8. 375ml water
  9. 2 teaspoons Italian flat-leaf parsley, chopped
  10. Salt, to taste
  11. Black pepper, to taste
  12. *20g corn starch + 20g water (room temperature) to make a slurry (optional)
Instructions
  1. Roast the garlic. Peel off the outer layers of the bulbs of garlic and cut off about 1/4-1/3 from the top of the garlic bulbs to expose the garlic below. Place the garlic on a piece of aluminium foil and drizzle with a little olive oil.
  2. Wrap the aluminium foil and roast the garlic at 200°C for about 45-50 minutes, or until the garlic is soft. Let the garlic cool before using.
  3. In a casserole, melt the butter in some olive oil.
  4. Add the sliced mushrooms and cook until the mushroom have all wilted.
  5. Add the mushroom (or chicken) stock and water.
  6. Bring to a boil then simmer until the mushroom is tender. Reserve some mushroom slices for garnishing. Set this aside.
  7. Add the cream (or milk) and the roasted garlic (squeeze the garlic out of the bulbs).
  8. Turn off the heat. Use a hand blender to blend until you get the consistency that you desire. Season with salt and black pepper.
  9. To serve, ladle soup into a bowl, top with reserved mushroom and chopped Italian flat-leaf parsley, and more coarsely grated black pepper.
Notes
  1. You can thicken the soup with the corn starch slurry at the end (after blending) if desired.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

You might also want to try: