Best 2 Roasted Garlic And Mushroom Soup Recipes
Welcome to a culinary journey where earthy mushrooms and roasted garlic intertwine to create a symphony of flavors in our Roasted Garlic and Mushroom Soup extravaganza. This creamy and comforting soup is not just a meal; it's an experience.
Our soup journey begins with a medley of mushrooms, each adding its distinct character. From the meaty portobello to the delicate shiitake, every bite is a delightful exploration of textures and tastes. Slow-roasted garlic infuses the soup with a deep, caramelized sweetness that complements the mushrooms perfectly.
But we don't stop there. We elevate this soup to new heights with a touch of white wine, bringing a subtle acidity that brightens the flavors without overpowering them. Fresh thyme and a hint of paprika add a touch of herbal complexity and a vibrant warmth that awakens your senses.
Whether you're looking for a cozy companion on a chilly evening or a flavorful lunch to brighten your day, this Roasted Garlic and Mushroom Soup is your perfect match. Its creamy texture, rich flavors, and delightful aromas will transport you to a realm of pure culinary bliss.
So, if you're ready to embark on this culinary adventure, let's dive into the recipes and create a masterpiece that will tantalize your taste buds and warm your soul.
ROASTED MUSHROOM, ONION, AND GARLIC SOUP
A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.
Provided by Recipe Reader
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
- Spread onto a baking sheet.
- Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
- Spread onto another baking sheet.
- Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
- In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
- Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
- Heat and simmer 15 minutes.
ROASTED GARLIC AND MUSHROOM SOUP
Steps:
- Heat oil in large auscepan over medium low heat. Add onions and cook, covered for 8 minutes or until the onion is soft and translucent. Add the mushrooms and cook, covered for another 7 minutes or until they soften. Remove 1 1/2 cups of the mushroom mixture and set aside. Add the stock, water, quinoa, roasted garlic, thyme, salt and pepper to the saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until the quinoa is tender. Puree soup with a hand blander or in a blender. Return soup to the saucepan. Stir in the spinach and reserved mushrooms, Cook gently until heated through. Sprinkle with parmesan.
Tips:
- Use a variety of mushrooms. This will give your soup a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
- Roast the garlic and mushrooms before adding them to the soup. This will help to concentrate their flavor.
- Use a good quality vegetable broth. This will make a big difference in the overall flavor of the soup.
- Don't be afraid to experiment with different herbs and spices. Some good options include thyme, rosemary, and sage.
- Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Roasted Garlic and Mushroom Soup is a delicious and comforting dish that is perfect for a cold night. It is also a great way to use up leftover roasted garlic and mushrooms. This soup is also very versatile and can be easily customized to your own taste. So experiment with different ingredients and find the perfect combination for you!
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