This earthy, rich soup was inspired by Grand Flordian’s Victoria and Albert’s Roasted Garlic and Gruyere Cream Soup. While that soup is warm and inviting, I was missing a deeper note, so Hall added in some mushroom puree and a hit was born. Now this soup is perfect for those chilly autumn and winter nights, when you want to curl up by a fireplace and relax with a tasty bowl of soup.
Roasted Garlic and Gruyere Mushroom Cream Soup
Ingredients
Equipment
Instructions
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Add onions and leeks to the oil in a sauce pan and begin to cook down. When almost translucent add garlic, and continue to cook for another 3 minutes.
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Add mushrooms and continue to cook until tender, about 5 minutes.
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Add chicken broth, bring to boil. Reduce heat, add beer and heavy cream. Simmer 20 minutes.
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Puree with either the immersion blender or carefully pour into a blender and blend. Â Then add cheese and stir, letting it melt. Strain and adjust seasoning with salt and pepper.
Servings 14
- Amount Per Serving
- Calories 196kcal
- % Daily Value *
- Total Fat 13.3g21%
- Saturated Fat 7.3g37%
- Cholesterol 40mg14%
- Sodium 508mg22%
- Potassium 526mg16%
- Total Carbohydrate 8.7g3%
- Dietary Fiber 1.5g6%
- Sugars 2.5g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
