Roasted Mushroom Soup


2 garlic bulbs

750g button mushrooms

60ml olive oil

50g unsalted butter

3 onions, thinly sliced

875ml chicken stock

2 tbsp balsamic vinegar

Wild Wheat sourdough


Preheat your oven to 200C. Place garlic bulbs on a large oven tray and cook for 25 minutes.

Add the mushrooms to the tray and drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Cook for a further 15 minutes until golden brown.

Squeeze the garlic cloves from their skins and set them aside.

Heat 1 tablespoon of olive oil in a large pot over low heat. Add the butter, onion, salt and pepper. Cover and cook for 20 minutes.

Increase heat to medium, add the vinegar and cook for 30 seconds. Add the roasted mushrooms and stock then bring to the boil.

Cook for 10–12 minutes or until fragrant and reduced slightly. Blend with a hand-held blender until smooth.

Divide the soup between bowls and serve with toasted Wild Wheat sourdough.


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