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.
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.
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.
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.
In a casserole, melt the butter in some olive oil.
Add the sliced mushrooms and cook until the mushroom have all wilted.
Add the mushroom (or chicken) stock and water.
Bring to a boil then simmer until the mushroom is tender, about 5-8 minutes. Reserve some mushroom slices for garnishing. Set this aside.
Add the cream (or milk) and the roasted garlic (squeeze the garlic out of the bulbs).
Turn off the heat. Use a hand blender to blend until you get the consistency that you desire. Season with salt and black pepper.
To serve, ladle soup into a bowl, top with reserved mushroom and chopped Italian flat-leaf parsley, and more coarsely grated black pepper!
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
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
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
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
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
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
- 4 bulbs garlic
- 2 tablespoon extra virgin olive oil
- 750g brown or white mushrooms
- 50g butter
- 2 tablespoons olive oil
- 300ml cream or milk
- 375ml chicken or mushroom broth
- 375ml water
- 2 teaspoons Italian flat-leaf parsley, chopped
- Salt, to taste
- Black pepper, to taste
- *20g corn starch + 20g water (room temperature) to make a slurry (optional)
- 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.
- 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.
- In a casserole, melt the butter in some olive oil.
- Add the sliced mushrooms and cook until the mushroom have all wilted.
- Add the mushroom (or chicken) stock and water.
- Bring to a boil then simmer until the mushroom is tender. Reserve some mushroom slices for garnishing. Set this aside.
- Add the cream (or milk) and the roasted garlic (squeeze the garlic out of the bulbs).
- Turn off the heat. Use a hand blender to blend until you get the consistency that you desire. Season with salt and black pepper.
- To serve, ladle soup into a bowl, top with reserved mushroom and chopped Italian flat-leaf parsley, and more coarsely grated black pepper.
- You can thicken the soup with the corn starch slurry at the end (after blending) if desired.
Hi,
I don’t have a hand held blender. Any other options?
You can use a normal blender as well.
I dont know how u do it wat with the exams and cooking classes!!not forgetting all the committments at home!
Sometimes I also don’t know how I do it, LOL!
Diana, I don’t like cream of mushroom soup because the canned ones taste horrible to me. But I am going to give this soup a chance by trying your recipe. I love mushrooms and roasted garlic even more. I bet I will be converted to a cream of mushroom soup lover!
Hey Phong Hong, nice to hear from you! 🙂
Hi Diana can I opt out the garlic? What the purpose of adding the roasted garlic?
Hi Diana,
What type of cream or milk should I use? Thks
Hi diana, ur garlic mushroom soup recipe is awesome! Super love it after trying out on sat 🙂
Thanks Jocelyn! I am so happy that you like the recipe 🙂
Enjoyed this recipe very much! Roasted garlic (4 cloves of it!) makes it so much more fragrant. Thanks for the recipe! Will be my go to mushroom soup recipe.
I totally agree Ellen! I love roasted garlic in many many things hehe.