Garlic Mushroom Soup
Serves: 4, Prep time: 10 minutes, Cook time: 45 minutes
An astoundingly easy, sublimely delicious soup.
1 medium onion, chopped
2 garlic cloves, peeled & smashed
2 sprigs fresh thyme (or 1/4 tsp dried)
4 tsp white wine
2 tsp olive oil
1/2 tsp kosher salt
fresh ground black pepper
1 to 1/2 lbs 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 375'. 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.
Ingredients for the broth:
4 cups low-sodium canned chicken broth
1 cup water
8 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
1 tsp olive oil
4 heads garlic
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!
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