Recipes

Autumn Mushroom Soup

Una Baker | November 1, 2019

Autumn is here and I am always inspired to make soup.  Seasons always inspire me to change up my day-to-day meals.  This is why I love so much the weekly farmer’s markets.
Today, I craved mushroom soup after cruising thru the market and seeing so many amazing varieties of mushrooms.  Also, the end of the tomato season…going to do a tomato soup this weekend.
So, my staple every week is to have a roasted head of garlic or two in my fridge.  This is the most amazing a flavorful ingredient to just about every dish and very easy to digest.  I add roasted garlic to just about every soup I make.

CREAMY MUSHROOM SOUP

2 tblspns of butter
2 medium onions, sliced about 1/4 inch thick
2 small parsnips, peeled and chopped
herb de Provence…rosemary, oregano finely chopped thyme branch
bay leaf
2 tblspns chopped dried morel mushrooms soaked in hot water for 15 minutes, then drain
6 cups of homemade vegetable broth (click here)
1/2 lb. various mushrooms…love morels in the mix
whole head of roasted garlic (recipe below)
chopped parsley

In a heavy soup pot…Sauté onions, parsnips, thyme branch and bay leaf with butter and season with salt and pepper for approximately 10 minutes.
Add the broth and soaked dried mushrooms. Bring to a boil and them simmer.
In a skillet, heat up a little olive oil and add the mushrooms.  Let them brown and then slowly season with salt and pepper.
Once browned, squeeze in the head of roasted garlic and thyme leaves.  Transfer the cooked mushrooms to the stock. (maybe save 1/2 cup for garnish for the finishing touch)
Simmer for about 20 minutes.
Discard the bay leaf and thyme…puree in a blender and strain through a fine sieve. Thin with more broth if needed…I like it thick!

The finishing touch is topping each bowl with a little of the un-pureed sautéed mushrooms.

ROASTED GARLIC

Head of garlic
olive oil
foil
Cut the top of the garlic about 1/8” to expose the top of the bulb.  Place on a strip of foil and drizzle olive oil very lightly on top of the cup portion.
Wrap lightly and place in oven at approx. 400F for about 30 minutes.
Let it sit at room temp and place in fridge for future use.

 

2 Comments

  • Maureen Toohey November 1, 2019 at 2:03 pm

    Feeling a little chilly here in New England.
    Excited to try your mushroom soup.
    Maureen

    Reply
  • Jocelyn S November 6, 2019 at 10:55 am

    Sounds delicious and super healthy! Going to make this recipe. What is the creamy looking drizzle around sautéed mushrooms on top of soup?

    Reply

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