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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

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Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 - 8 servings
Calories 460kcal
Author Oriana Romero

Ingredients

Roasted Garlic and Marrow Bones:

Mushroom Soup:

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.

Notes

 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 460kcal | Carbohydrates: 22g | Protein: 8g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 745mg | Potassium: 971mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1006IU | Vitamin C: 14mg | Calcium: 127mg | Iron: 2mg