This Mushroom Soup with Roasted Garlic and Marrow Bones is worthy 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 to take the chill off and warm 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 just basic ingredients and is so easy to put together.
Made with roasted garlic and marrow bones, this mushroom soup is not traditional, but super luscious and flavorful.
Making broth with beef bones have become very fashionable lately, but to be honest, in Venezuela most soups are made with bones since forever. My mom always says that the beef bones are the secret for an out-of-this-world soup.
So, following my mom’s advice, I added Rumba Meats 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 roasted vegetables, to add to your soups and stew, or just roasted to spread on bread. Weather how you decided to use them they’re versatile as they’re delicious.
I bought Rumba Meat Marrow Bones at my local Giant. Check the store locator to find a retailer near you.
The recipe starts by roasting the beef marrow bones and the garlic to perfection.
I like to add the bone to the soup when 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!
- 2 lb. Rumba Meats marrow bones (about 8 pieces of bones)
- 3 tablespoons olive oil
- Salt and black pepper
- 1 large head of garlic
- 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
- ½ cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cups milk
- 1/8 tsp dried thyme
- 1 cup heavy cream
- 1 tablespoons Worcestershire Sauce
- Fresh parsley, chopped (optional)
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 the salt and black pepper.
Cut the top 1/4 off the garlic head and drizzle it with the olive oil, 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 30-435minutes. 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.
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 soup to 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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