Roasted Garlic & Shallot Mushoom Soup

  • Roasted Garlic & Shallot Mushoom Soup
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  • 2 kg mushrooms with stems removed
  • 5 x shallots
  • 300 g onions
  • 2 x chicken wings
  • 2 L chicken stock
  • 10 g dry chilli
  • 300 ml sour cream
  • 10 g health rite veggie salt
  • 60 ml olive oil
  • 150 g flour
  • 10 g butter
  • 10 g cracked pepper


Cut the top off the garlic and slice the shallots in half. Pour over half the olive oil and sprinkle with 5grams of health rite veggie salt. Cook in a 170degree oven for 30minutes and leave to cool. Squish out the garlic and make sure there is no skin left on the shallots. Chop finely and set aside.

Chop onions finely, add to olive oil and butter. Cook til translucent and then add in dried chilli and chicken wing (you remove the chicken wing later but just impart some of the flavor at this point). Add in the roasted garlic and shallot mix and mushrooms. It may look like a huge amount at this stage but the mushrooms will reduce in size quite quickly. Cook the mushrooms until all the liquid has been soaked up and then the mushrooms start to exude their own juices. You want these juices to evaporate so the heat needs to be quite high.

Once the mushrooms have reached this point, add in the flour and stir around. Cook the flour out and then add in the chicken stock(have the stock at boiling point). If you want this to be vegetarian leave out the chicken wing, and make up a stock with the health rite veggie salt (it’s still very nice). Stir it around and let cook for another 15 minutes and blitz it with a hand blender – it is worth leaving in some bits of mushroom for texture and taste.

Add in the sour cream – if you have seasoned it along the way the taste should be perfect already but if not, you may want to add it another sprinkle of seasoning.

Serve it as it with perhaps a few fried shallots for added texture.

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