This Mushroom Soup with Roasted Garlic and Marrow Bones is worthy of the front page of your kitchen adventures news. It’s rich, hearty, creamy, and OH-SO delicious!
This is a sponsored post written by me on behalf of Rumba Meats. All opinions are entirely my own.
It’s cold around here, my friends! And this Mushroom Soup with Roasted Garlic and Marrow Bones is perfect for taking the chill off and warming the body and soul.
To me, there is nothing better than a big bowl of hearty soup! And if I’m being quite honest, I really love the thick, rich, full-of-cream soups the best!
This rich and creamy Mushroom Soup with Roasted Garlic and Marrow Bones soup is simple, hearty, and yummy! Plus, it is made with basic ingredients and is so easy to make.
Made with roasted garlic and marrow bones, this mushroom soup is not traditional but super luscious and flavorful.
Making broth with beef bones has become very fashionable lately, but to be honest, in Venezuela, most soups have been made with bones forever. My mom always says that beef bones are the secret to an out-of-this-world soup.
So, following my mom’s advice, I added marrow bones to this recipe.
If you are not familiar, roasted bone marrow is a popular dish in restaurants. It’s mostly served with crusty bread as a fancy appetizer since it’s deliciously rich and creamy, like meat-flavored butter.
You can use marrow bones to make bone broth, to add to your soups and/or stew, or just roast to spread on bread. Whether how you decide to use them they’re versatile as they’re delicious.
The recipe starts by perfectly roasting the beef marrow bones and the garlic.
I like to add the bone to the soup when it is simmering. The soup simmers for a few minutes, giving all the flavors a chance to marry together and create an amazing, warm, and hearty soup. YUM!
Don’t forget to remove the bones before blending.
LOOKING FOR MORE SOUP RECIPES?
- Slow Cooker Creamy Corn Soup
- Easy Instant Pot Beet and Leek Soup
- Easy Avocado Mexicali Soup
- Three Cheese Shrimp Beer Soup
- Classic Onion Soup
- Slow Cooker Oxtail Stew
- Lentils and Roasted Tomato Stew
So step up your soup game and make this amazingly flavorful Mushroom Soup with Roasted Garlic and Marrow Bones.
Just serve it up with some crusty bread for the perfect lunch or dinner during these colder months!
Happy Cooking!!!
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Mushroom Soup with Roasted Garlic and Marrow Bones
Ingredients
Roasted Garlic and Marrow Bones:
- 2 lb. marrow bones (about 8 pieces of bones)
- 3 tablespoons olive oil
- Salt and black pepper
- 1 large head of garlic
Mushroom Soup:
- 2 lb baby bella or cremini mushrooms, cleaned and sliced
- 2 tablespoons olive oil
- Salt and black pepper
- 6 tablespoons butter
- 1 cup onion, finely chopped
- 3 garlic cloves, minced
- ½ cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cups milk
- 1/8 teaspoon dried thyme
- 1 cup heavy cream
- 1 tablespoon Worcestershire Sauce
- Fresh parsley, chopped (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Roasted Garlic and Marrow Bones:
- Preheat the oven to 425º F.
- Place the marrow bones on a baking sheet lined with foil and drizzle them with 1 tablespoon of the olive oil and sprinkle with salt and black pepper.
- Cut the top 1/4 off the garlic head, drizzle it with olive oil, and then cover the bulb with aluminum foil.
- Place the marrow bones and the garlic in the oven and roast the bones for 20-25 minutes and the garlic for 30-35minutes. Remove them from the oven and set them aside to cool.
- Scoop out the jellied marrow of the bones using a small spoon. Reserve both the bones and the marrow, separately.
Mushroom Soup:
- Heat oil in a large soup pot over medium-high heat. Add mushrooms and sauté until golden, about 10 minutes. Season with salt and pepper and remove 1 cup of the mushrooms, reserving them to the side.
- Melt butter in the same pot over medium-high heat. Add onion and garlic to the pot and sauté until fragrant, 3 minutes. Squeeze the roasted garlic out of the papery garlic husk and mix to combine. Add flour and cook for 1 minute, stirring constantly, or until a form a thick paste and coat the mushrooms and the bottom of the pot.
- Add vegetable stock, milk, thyme, and the reserved marrow (jellied part) and bones and bring to a simmer. Mix well to dissolve any flour lump it may be formed. Cook until mushrooms are tender, about 8-10 minutes. Remove the bones and discard.
- Puree soup until smooth using a high-powered blender or food processor and blend until completely smooth.
- Return the soup to the pot and stir in cream, reserved mushrooms, and Worcestershire sauce into the soup. Taste and adjust season, adding more salt and pepper, if necessary.
- Garnish with chopped fresh parsley and freshly cracked black pepper, if desired. Served hot.
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Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This came up in my memories, so I had saved t to make later. As I was reading the directions, I noticed that it listed garlic to be sauteed with the onions until fragrant, then add the roasted garlic. There isn’t any garlic listed in the soup ingredient list. So I didn’t now if there is extra garlic to be added, or just the roasted garlic. Thanks. Can’t wait to try this!
Hello Vicky! Thanks so much for pointing that out; for some reason, the garlic cloves were missing. This soup is delicious…I hope you give it a try soon! xo
You are inspiring! This soup was so beautiful, so perfect, so delicious! Thank you for sharing this gem.
I did a few things a bit differently and it still worked. I didn’t feel like onions, so I skipped that. I was about to make a half batch with two packages of cremini mushrooms, but I had enough marrow (new to that) for a full batch, but I also wanted gluten free, so I skipped the flour and sauteed a giant (boat!) and another large zuchini we were given from a friend’s garden, threw in two cut up leftover baked red potatoes and cut up some leftover baked carrots along with the mushrooms. I set aside some mushrooms and some zuchini and the carrot pieces and tossed the rest in this most amazing new food processor I used for the first time (Ninja!). So I thickened it with veges! I also took a clue from your gorgeous photos and garnsihed with a couple of raw thin sliced mushrooms on top along with the parsley and tons of cracked pepper. Not only was it delicious , it was beautiful! I served it in these stunning new crock bowls I bought from a potter on Amazon! But, whoops, I forgot to take a picture, but I will make this again and again. It’s that good! I’ll send a picture next time. Thanks again. This was the best mushroom soup I have ever tasted!
Hello RA-ART! I’m delighted to hear you enjoyed it so much. Sounds like you nailed it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi again Orina! I made this soup again and took a photo but don’t know how to load it here? A couple of questions on my second try at this: This time my husband brought home 5″ marrow bones. I had so much more marrow this time. What is the amount in T. or cups that I should be aiming for? The soup was VERY rich, much more so this time. But still so good and even better the next day. Also, this time I had to wait for it to really cool before I could safely put it in the food processor. I would recommend making the food processing portion earlier in the day and sautéing and adding in the non-food-processed mushrooms portion later. Or to just make the food processed version ahead (so far, I’ve been freezing portions for future) and adding fresh sautéed mushrooms when I pull it out of the freezer. Again, amazing recipe! Thanks!
Hello RA-ART! Thanks so much for your tips. Now, that the Fall is coming I am going to start making more soups. You can share your photos with me via Instagram or email. You can also join my Facebook group (https://www.facebook.com/groups/mommyshomecookingrecipes) and share the picture there.
Eu gosto que vocês são geralmente também. Este tipo de trabalho inteligente e relatórios!
Manter-se o maravilhoso funciona caras tenho vocês para
meu próprio blogroll.
Mushroom soup was one of my faves as a kid! But sadly, from a can. Lol. I can’t believe I’ve never made it homemade. I’ll have to give this a shot with a vegetarian-friendly spin! It looks and sounds delicious and easy enough. Plus, I’ll take any excused to make homemade soup 🙂