Mushroom and roasted garlic soup

• Gluten free

• Produce

  • 400 g Best fresh mushrooms you can get in your local grocery store
  • 1 Carrot, medium
  • 1 Celery sticks
  • 1 Garlic head (10-12 cloves, big roasted
  • 2 Onions, medium size
  • 3 tbsp Parsley, fresh
  • 30 g Porcini mushrooms, dried
  • 3 Thyme strings, fresh

• Canned Goods

  • 800 ml Stock, good quality

• Baking & Spices

  • 1/2 tsp Pepper, ground
  • 1 1/2 tsp Salt

• Dairy

  • 80 g Butter, salted
  • 100 ml Heavy cream or dollops of sour cream to serve

Found on garlicmatters.com

Description

Ingredients

• 30g dried porcini mushrooms
• 400 g best fresh mushrooms you can get in your local grocery store (roughly chopped)
• 2 medium size onions roughly chopped
• 1 big roasted garlic head (10-12 cloves)
• 1 medium carrot (finely chopped)
• 1 celery sticks (roughly chopped)
• 3 tbsp. of fresh chopped parsley
• 80 g salted butter
• 800 ml of good quality stock
• 3 fresh thyme strings (1 tea spoon of dried)
• 1 ½ teaspoon of salt or to taste
• ½ teaspoon ground pepper
• 100 ml heavy cream or dollops of sour cream to serve

Directions

• Bring stock to the boil, turn the heat off and submerge your dry mushrooms in it, so they can soak up a bit.
• In a large deep pan brown onions in butter on a slow heat (dont let the butter burn).
• Add the fresh mushrooms, carrots, celery and thyme to the pan with onions and let it all sweat for 15 minutes, under the cover and on a slow heat, stirring in from time to time.
• Add stock with the dry mushrooms and squeeze the garlic cloves from the whole roasted garlic head to the pan. Let it all slowly come to the boil. Simmer the soup for 20 minutes. In the last 5 minutes of cooking add parsley leaves.
• Liquidate the mixture with a hand blender to your favorite texture. Adjust the seasoning and add the cream of your choice.