We had one lovely person comment on a recent Facebook post that although she usually doesn’t like mushrooms, she had mushroom soup in the village hall and found it delicious. If you aren’t getting cream of mushroom soup from a can, it can be a bit overwhelming in flavour, but we have a beautifully balanced recipe that incorporates the mellow sweetness of roasted garlic to make the soup really special.

It’s also a really easy soup to dress up – Saul’s tip of frying mushroom slices in butter to garnish, along with a swirl of double cream, are the perfect finishing touches to the best mushroom soup you’ve ever tasted.

Tempted? If you do make this, please do post pictures on social media with the hashtag #kettlewellscarecrows as we’d love to see how you get on: how did you garnish your soup – mushrooms, cream, herbs? Let us know!

Enjoying our delicious recipes? Please consider making a small donation to help our village weather the effects of Covid-19.

A bowl of delicious mushroom and roast garlic soup, garnished with fried slices of mushroom
Yield: 6

The Kettlewell Hostel Mushroom and Roast Garlic Soup

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

This classic mushroom soup is a firm favourite around here. By frying the mushrooms in butter and adding delicious, mellow roasted garlic, it has a depth of flavour that is hard to beat.

Ingredients

  • 800g best fresh mushrooms, sliced
  • 2 medium-size onions, roughly chopped
  • 2 big roasted garlic heads (10-12 cloves) or 3/4 smaller ones
  • 2 medium carrots, finely chopped
  • 2 celery sticks, roughly chopped
  • 6 tbsp fresh, chopped parsley
  • 80 g salted butter
  • 800 ml of vegetable bouillon/stock
  • 3 fresh thyme strings (1 tsp if dried)
  • ½ tsp ground black pepper
  • 60 ml double cream to serve

Instructions

  1. First, roast the garlic by chopping the top off a whole head of garlic, pouring over a glug of olive oil and put in the oven at 200C for 30-40 mins. This can be done ahead of time if you have the oven on for something else.
  2. In a large saucepan, put the chopped onion, celery and carrots and let them sweat for 10 minutes, avoiding colour if possible.
  3. Meanwhile, fry the chopped mushrooms in batches in a large frying pan with a bit of olive oil and butter (for flavour). Once cooked, pop them in the big pan with the soup base.
  4. Once all the mushrooms are cooked, use something pokey – a skewer, a cocktail stick, or similar – to get the roasted cloves of garlic out of their skins and add them to the pan.
  5. Add the stock to the pan and blend.
  6. Taste the soup and season with pepper, adding the finely chopped parsley right at the end to add a bit of freshness.

Notes

Saul’s notes:

"When you are ready to serve, try to make a pretty swirl of double cream on the top of the bowls like the TV chefs. The cream not only looks and tastes delicious, but it really helps with the colour. Sometimes if I’m feeling fancy, I'll fry a few nice slices of mushroom in butter to use as a garnish: fancy!"

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 233Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 276mgCarbohydrates: 20gFiber: 7gSugar: 9gProtein: 7g

Nutritional data provided is a guideline and will vary according to precise ingredients used and how large your home-made portions are.