Roasted Garlic & Porcini Cream Soup with Parmesan Crisp (alcohol-free)

Instructions

1. 1

   Roast the garlic: Preheat oven to 200°C/400°F. Slice the top off each garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool, then squeeze out the cloves and mash into a paste.

2. 2

   Rehydrate porcini: Place dried porcini in a bowl, pour 1 cup hot water over, steep 20 minutes. Strain, reserve liquid, chop porcini finely. Reserve soaking liquid, skim any grit, and add to stock later.

3. 3

   Sweat the aromatics: In a large heavy pot, melt butter with remaining 1 tbsp olive oil over medium-low. Add sliced onions with a pinch of salt. Cook slowly, stirring occasionally, until deep golden and sweet — 20–25 minutes.

4. 4

   Brown the fresh mushrooms: Increase heat to medium-high, add cremini mushrooms. Brown without crowding — do batches if needed. Season with salt and pepper. Add tomato paste and cook 1–2 minutes.

5. 5

   Build the soup: Add mashed roasted garlic and chopped porcini. If using the wine substitute, add the white grape juice + vinegar now and let reduce 1–2 minutes. If not, proceed directly.

6. 6

   Add stock and herbs: Pour in the remaining ~4 cups halal stock including reserved porcini liquid (leave any sediment behind). Add thyme and bay leaf. Bring to a simmer, then lower heat and simmer gently 20 minutes.

7. 7

   Blend to silk: Remove thyme and bay leaf. Purée with an immersion blender until smooth. For silkier texture, pass through a fine-mesh sieve into a clean pot.

8. 8

   Finish with cream and seasoning: Return to low heat, stir in heavy cream. Warm gently — do not boil. Taste and season generously with salt and plenty of freshly ground black pepper. Add optional truffle oil if using, sparingly.

9. 9

   Make Parmesan crisps: Preheat oven to 200°C/400°F. On a parchment-lined sheet, mound 1 tbsp grated Parmesan per crisp into 8 rounds. Bake 5–7 minutes until golden and lacy. Cool to crisp.

10. 10

    Plate and garnish: Ladle into warmed bowls, place a Parmesan crisp on the rim or floating, scatter parsley and finish with a drizzle of olive oil or truffle oil. Serve immediately.

11. 11

    Pro tips: Adjust thickness with stock. Make-ahead: store soup refrigerated up to 2 days; reheat gently and add a splash of cream before serving.