Roasted garlic and sage cream of mushroom soup

This soup is a slight twist on the classic cream of mushrooms. I added roasted garlic and sage, whose sweet and hearty flavours pair nicely with the mushrooms. It is creamy and comforting, just what I need for these last chilly Spring evenings!

1 head garlic
3 cups baby bella mushrooms
1/2 yellow onion
tbsp flour (or corn starch for GF)
1 cup vegetable broth (or water)
1/2 cup soy cream (or rice or almond for soy-free)
1 tsp crushed dried sage
olive oil
salt, pepper
to serve : sliced green onion, croûtons

View the full recipe at Lemon Pie and Tie&dye →