Wednesday, 20 August 2014

Mushroom Garlic Soup



This soup is positively delightful! If you enjoy mushrooms and like garlic this is the soup for you. Making this garlic mushroom soup will saturate your home with tantalising smells of herbs, mushrooms and a hint of garlic. Taking a taste, you lose yourself in the layers of flavor. The warm and comforting aspects of this soup make it perfect during the cold months, and yet the light and refreshing qualities, make it perfect for warmer days. No matter what the time of year, the temperature in the air. Whether there's snow on the ground, birds in the trees, or your feet are dangling in a pool, this soup seems to be appropriate. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper. Whether you are cooking a special soup course for a dinner party or using up mushrooms bought on special at the market, this soup is satisfying, delicious and easy to make. Good to serve with some Gluten free bread. This is a stunningly rich and satisfying soup.
  • 1 tbsp. olive oil
  • 1 Tbsp. butter
  • 1 large onion, chopped
  • 2 large heads of garlic, cloves peeled and chopped
  • 1 apple, peeled and chopped
  • 1 qt. homemade chicken broth or stock or canned chicken broth (or vegetable broth)
  • 1 herb bundle of 5 parsley stems, 4 sprigs fresh thyme (tie together with string)
  • ¼ tsp. salt or to taste
  • 1/2 tsp. mustard powder
  • 1/4 tsp. dill weed
  • 1 pound button mushrooms, sliced vertically (if slices are too big, cut in half vertically)
  • 1 Tbsp. butter, divided in half
  • ½ cup cream or half and half
  • 1/4 tsp. fresh-ground white pepper
  • Chopped fresh parsley for garnish
• Chopped parsley
• Croutons
• In a large pot, heat the oil and butter over low to medium-low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until soft and beginning to turn brown, about 25 minutes.
• Add the apple and continue to cook, covered, for another 10 minutes, stirring occasionally.
• Add the stock and herb bundle. Bring to a boil. Reduce the heat and simmer about 15 minutes.
• Remove the herbs. Puree the soup until smooth with an immersion blender or regular blender.
• Add the mustard powder and dill, and pepper and salt to taste. Return the soup to a low heat and continue to simmer.
• While the soup is simmering, melt 1/2 Tbsp. butter in a skillet over medium low heat. Add half of the mushrooms and spread the slices out across the skillet.
• Cook the mushroom slices on both sides until lightly brown, but not dry. Pour into soup.
• Repeat with another 1/2 Tbsp. butter and the remaining mushrooms. Add these mushrooms to the soup and stir.
• Add the cream and bring the soup back to a simmer, stirring. Remove from heat.
• Ladle into soup bowls and top with chopped parsley.

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10 comments:

  1. Nealtly explained and tasty bowl of soup :)

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  2. Hi dear! Hope u r doing well! Wanted to invite u to my very 1st event Back to School Lunch Ideas :) Ur participation will be mostt welcomed :)

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  3. i and m family a great fan of soups.. let our next bowl be filled with your mushroom soup

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  4. I am sure, will be rich & healthy soup.

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  5. hmmmm yummy and healthy soup recipe....

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  6. Very healthy and delicious it would be indeed

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  7. Delicious and really consist of those flavors I simply adore.

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