Garlic Mushroom Soup
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, peeled & smashed
- 2 sprigs fresh thyme
- 4 teaspoons white wine
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- fresh ground black pepper
- 1 pound assorted mushrooms, See note
- ***Broth***
- 4 cups low-sodium canned chicken broth
- 1 cup water
- 8 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon olive oil
- 4 heads garlic
Directions
Assorted Mushrooms: creminis & portobellos are cheap and work well, mix in some chanterelles, oysters or other "wild" mushrooms if you have them. Preheat the oven to 375F. Clean any dirt off the mushrooms with brush or damp towel. Trim and discard the ends of the stems. Cut the mushrooms into bite-size pieces (quarters, cubes, etc.) but do not slice thin (you want them to have shape after cooking). Combine the mushrooms, onions, garlic, and thyme in a shallow casserole. In a small bowl combine the olive oil and white wine. Toss the mushrooms with the mixture. Sprinkle with salt and pepper to taste. Toss again before cooking (covered) for 35 minutes. After 35 minutes, bake for 10 minutes more uncovered. Broth: Remove the papery skin from the garlic heads and roughly break apart or spread the cloves (so they get exposure to the broth). There's no need to peel the garlic, just throw it in the pot with the rest of the ingredients. Simmer all broth ingredients together for 35 to 40 minutes. When done, remove as much of the garlic and other solid ingredients as you can from the broth with a slotted spoon; then strain it to remove the rest. Use a slotted spoon to transfer the mushrooms and onion (not the thyme or garlic) into the broth. Add salt and pepper to taste. Serve & savor every drop!