Best 2 Roasted Garlic And Mushroom Soup Recipes
Roasted garlic and mushroom soup captivates taste buds with its rich and creamy texture, hitting a chord with garlic and mushroom enthusiasts alike. As a versatile dish, it can be enjoyed as a light lunch or a hearty dinner, offering a symphony of flavors that is sure to impress. This flavorful soup is easy to make, combining sauteed mushrooms, roasted garlic, and a blend of herbs and spices, all simmered in a creamy broth. Whether served with a side of crusty bread or flavorful croutons, roasted garlic and mushroom soup promises a delightful culinary experience. Embark on a culinary journey as we present you with the best roasted garlic and mushroom soup recipes that will tantalize your taste buds.
Here are our top 2 tried and tested recipes!
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:
- To save time, use pre-sliced mushrooms.
- If you don't have any white wine, you can use chicken broth instead.
- For a thicker soup, add more flour or cornstarch.
- For a creamier soup, add more heavy cream.
- Garnish the soup with fresh parsley or chives before serving.
Conclusion:
Roasted garlic and mushroom soup is a delicious and comforting dish that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, there is a roasted garlic and mushroom soup recipe out there for you. So next time you are looking for a warm and satisfying meal, give roasted garlic and mushroom soup a try.
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