Wild Mushroom & Roasted Garlic Soup

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2 cups shiitake mushrooms, julienne cut
¼ cup butter
1 gallon chicken stock
1 pound rind of Parmesan cheese
½ pound garlic husk (see below)
1 cup heavy whipping cream
1 tsp white pepper
½ cup roasted garlic bulbs (see below)
¼ cup dry cooking sherry
¼ cup corn starch

Combine all ingredients in a food processor and pulse until thoroughly combined. Makes 3 cups.

Roasted Garlic Bulbs

3 pounds fresh garlic bulbs
¼ cup extra virgin olive oil
1 tbsp kosher salt

Using a serrated knife, cut off top of garlic bulbs, leaving root end intact. Cut should be deep enough to expose every clove of garlic. Evenly spread olive oil on a parchment lined sheet tray, then sprinkle tray with kosher salt. Place all bulbs, cut side down, onto oiled tray and roast at 350 degrees until tender (about 15 minutes). Remove from oven and allow to cool for about 10 minutes. When cool to the touch, squeeze garlic from the husks into a bowl. Save the husk as well. Makes 2 cups roasted garlic and ½ pound husk.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.