Creamy Mushroom Garlic Soup
Prep time: 10-12 min.
Cook time: Mushrooms in oven : 15 min.
soup time: 25 minutes
Serves: 4 people(serving size 1 cup)
1 whole head of garlic
2 tbsp. of butter
olive oil
2 tbsp. flour
1/2 medium onion diced
1c. button mushrooms
1 c. of chef's mix mushrooms or shitakes
1c. half and half cream
3c. vegetable stock
1/4c. cognac or white wine
1 tsp. dried thyme
3 sprigs of fresh thyme
salt & pepper to taste
Directions:
preheat oven to 350 degrees F.
take a nice head of garlic and cut 1/3 of the bottom end off, so you have some the garlic showing.
add the garlic to a heat proof dish and drizzle with olive oil.
place into a hot oven for 25 minutes or until softened.
make sure you cover the dish with a lid.
when the garlic is soft and roasted take it out to cool.
*you may wrap the garlic head in tin foil too.
In a small sheet pan add your variety of sliced mushrooms, drizzle with olive oil ( I do suggest you put a handful of button mushrooms aside for later).
add 1/4 tsp. salt and crack some pepper
you may add a few pinches of dried thyme as well.
set in your oven for 10-15 minutes until they are nicely roasted.
*I really like to roast my veggies, especially when I am making a soup. Because it brings out so much more flavor which makes a great tasting soup.
In your favorite soup pot oven medium heat add 2 tbsp. butter and a drizzle of olive oil.
add diced onions and sauté until just softened.
add the tray of roasted mushrooms to the pot of onions. Stir with a wooden spoon to incorporate the two together.
add 1/4c. of the cognac or white wine(pinot) and cook the mushrooms & onions down until the alcohol is cooked off.
add 2 good tbsp. of flour. and stir in well until the flour disappears.
add in your warmed stock.
Tip: warming up the stock is important, to keep the cooking flow going. You don't want a cold stock to stop the cooking process.
the stock should start to thicken up.
squeeze that beautiful caramelized garlic into the soup.
Take the stock and pour it into a blender and blend until smooth. Then pour it back into the soup pot over medium heat.
add the half and half cream to the soup and stir. * make sure the cream is at room temp
*I used half and half cream ,but you can use whole milk if you wish .
*always taste for salt and pepper and add what you need.
with the handful of mushrooms you set aside give them a medium dice and sauté them in olive oil until lightly wilted, then drop them into the soup.
I like a few chunks of shrooms in my soup, it also adds a nice texture.
stir over medium-low heat until warmed through.
Serve it up topped with some mushrooms and fresh thyme sprigs. You can add a drizzle of garlic oil or a little Greek yogurt over top. If it looks good first then everything else is easy!
Mushroom soup in the cans was something I grew up with for lunches. It definitely has a childhood connection for me as well as tomato soup.
But homemade is always better, especially when made from the heart. It warms my heart when I share my cooking with others. Family especially.
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