Roasted Garlic and Gruyere Mushroom Cream Soup
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.
Ingredients
- 1/8 cup Olive oil
- 2 Small onions (diced)
- 2 Bottom part of Leeks (chopped)
- 6 Stalks of Celery (optional)
- 20 clove Garlic (minced)
- 32 oz Baby Bella Mushrooms (sliced)
- 8 cup Chicken Broth
- 12 oz Dark Beer
- 2 cup Heavy Cream
- 2 cup Gruyere Cheese (finely grated)
- Salt and pepper
- Large Pot
- Immersion Blender or Blender
Equipment
Instructions
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.
Add mushrooms and continue to cook until tender, about 5 minutes.
Add chicken broth, bring to boil. Reduce heat, add beer and heavy cream. Simmer 20 minutes.
Puree with either the immersion blender or carefully pour into a blender and blend. Then add cheese and stir, letting it melt. Strain and adjust seasoning with salt and pepper.
Nutrition Facts
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.
Soup, mushroom, cheese
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