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

Servings 10

Ingredients

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)

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 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.

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 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.