- 1.75 lb prime rib
- 1.25 lb yellow onions
- 2 cups mushrooms
- 15 garlic cloves
- 1 Tbsp onion powder
- 1/2 stick of butter
- 1 Tbsp thyme
- 1 Tbsp cumin
- 1.5 lb red potatoes
- 1/3 cup grated sharp cheddar cheese
- 2 oz bleu cheese
- 3/4 cup heavy cream
- 3 cups mushroom stock
Preheat the oven to 450 degrees. Halve 5 cloves of garlic and press into the meaty parts of the prime rib. Generously sprinkle the outside of the roast with salt and pepper. Coat it with onion powder. Cook the roast for 30 minutes in a roaster without opening the lid. Reduce heat to 350 degrees.
Cook until the roast reaches an internal temperature of 130 degrees. Cover in foil and let rest for two hours. Refrigerate overnight.
When cooled, cut the meat into small pieces and discard any large bits of fat. Set meat aside.
Dice the onions and mince the remaining garlic. Combine in stock pot with butter and heat on low, stirring occasionally. Cook about 15 minutes, until onions are caramelized.
Add remaining spices, mushrooms and stock. Cook on low until mushrooms are soft.
Dice potatoes and add to the pot. Cook until soft, but not falling apart.
Set some hot soup aside and blend the cheeses, flour and reserved soup together in a food processor. Stir this back into the soup pot.
Add heavy cream and salt and pepper to taste. Turn off the heat and fold in the prime rib.