A Rich, Umami-Packed Mushroom Soup with Noosa Black Garlic
Deep, earthy and beautifully comforting, this Porcini Mushroom & Black Garlic Soup delivers incredible flavour in every spoonful.
Slow-caramelised shallots, fresh thyme and brown mushrooms are layered with dried porcini mushrooms and finished with Noosa Black Garlic Cloves and Black Garlic White Balsamic Vinegar, creating a luxurious soup with remarkable depth and complexity.
The result is a silky, restaurant-quality mushroom soup — rich, aromatic and deeply savoury — perfect for cooler evenings, elegant starters or cosy winter meals.
Finished with cream, crème fraîche and grated truffle Manchego, this dish is indulgent, comforting and unforgettable.
Recipe Details
Serves: 4–6
Prep time: 15 minutes
Cook time: 35–40 minutes
Ingredients
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100 g butter
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2 Noosa Black Garlic Cloves
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6 French shallots, roughly chopped
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1 bunch fresh thyme, leaves picked
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300 g brown mushrooms, sliced
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½ cup Noosa Black Garlic White Balsamic Vinegar
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50 g dried porcini mushrooms, soaked in warm water
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2 serves chicken stock concentrate
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2 L water
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150 g thickened cream
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200 g crème fraîche
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100 g truffle Manchego cheese
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Crusty bread rolls, to serve
Method
1. Caramelise the aromatics
Melt the butter in a large saucepan over low heat.
Add the French shallots and thyme leaves (from about 5–6 sprigs) and cook gently, stirring occasionally, until the shallots become soft, golden and lightly caramelised.
2. Add the black garlic
Add the Noosa Black Garlic Cloves and cook for another minute, allowing the sweet, savoury aroma to develop.
3. Cook the mushrooms
Add the sliced brown mushrooms and the soaked porcini mushrooms, including their soaking liquid.
Increase the heat to medium and cook for about 10 minutes, allowing the mushrooms to soften and release their rich flavour.
4. Build the soup base
Pour in the Noosa Black Garlic White Balsamic Vinegar, chicken stock concentrate and water.
Allow the soup to simmer gently for 15–20 minutes, allowing the flavours to develop and the broth to slightly reduce.
5. Blend until smooth
Transfer the soup to a blender (or use a stick blender) and blend until smooth and velvety.
6. Finish with cream
Return the soup to the saucepan and stir through the thickened cream.
Taste and adjust seasoning if needed.
Serve
Ladle the soup into bowls and finish with:
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freshly grated truffle Manchego cheese
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a sprinkle of fresh thyme leaves
Serve with warm crusty bread rolls for dipping.
Serving Suggestions
This soup is perfect as:
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a comforting winter meal
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an elegant dinner party starter
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part of a seasonal grazing table
Pair with Pinot Noir, Chardonnay or a rich mushroom risotto course for a beautiful menu progression.
Why Black Garlic Works So Well with Mushrooms
Noosa Black Garlic Cloves add deep umami flavour and subtle sweetness that complements the earthy richness of porcini mushrooms.
Combined with Black Garlic White Balsamic Vinegar, the soup gains an extra layer of complexity, creating a beautifully balanced broth with savoury, sweet and aromatic notes.