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Roasted Garlic and Porcini Mushroom Soup
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1/4 lb. chopped Porcini mushrooms
1/2 cup butter
1/4 cup flour
1/8 tsp. fresh ground pepper
1 sprig fresh Thyme
1 sprig fresh Rosemary
1/4 cup chopped Flat Leaf Parsley
1 pint heavy cream
5 cups 1% milk
3 cloves roasted garlic
1/4 cup Parmesan cheese
1/2 cup finely shredded White Cheddar cheese
Dash of nutmeg
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In a saucepan over medium low heat, saute Porcini mushrooms with a 1/4 cup butter. Cook for 10 minutes, then set aside. In a large stock pot over low heat, combine the remaining butter and slowly whisk in flour to create a rue. After the rue has cooked until golden and bubbly (about 1-2 minutes), slowly add all of the milk and heavy cream. Continue whisking until mixture begins to thicken slightly, about 3-5 minutes. Add Thyme and Rosemary, 3 cloves of the roasted garlic, 1/8 tbs. fresh ground pepper and a dash of nutmeg. Cook covered for 15 minutes, stirring occasionally. Once your soup has reached the perfect consistency, strain to remove any of the herbs and garlic (although not necessary if you prefer an earthier tasting soup). Add the mushrooms and stir in Parmesan cheese as well as White Cheddar.
Serve topped with Parmesan, Parsley, and fresh pepper. Delicious and simple!
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Preparation Time: 20 minutes |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Lindsey Bunn
Ohio
United States |
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| This recipe has been viewed 3336 times. |
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