Mushroom Soup with Roasted Garlic and Marrow Bones | Mommy's Home Cooking

Mushroom Soup with Roasted Garlic and Marrow Bones

Servings 10


Roasted Garlic and Marrow Bones:

  • 2 lb. Rumba Meats 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
  • 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)


Roasted Garlic and Marrow Bones:

  1. Preheat the oven to 425º F.
  2. 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.
  3. Cut the top 1/4 off the garlic head and drizzle it with the olive oil, then cover the bulb with aluminum foil.
  4. 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.
  5. Scoop out the jellied marrow of the bones using a small spoon. Reserve both the bones and the marrow, separately.

Mushroom Soup:

  1. 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.
  2. 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.
  3. 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. 

  4. Puree soup until smooth using a high-powered blender or food processor and blend until completely smooth.
  5. 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.
  6. Garnish with chopped fresh parsley and freshly cracked black pepper, if desired. Served hot.