Mushroom soup is always a big hit. Add roasted garlic and potatoes and you’ve created a favorite for everyone.
It is welcomed in the cold of winter and even in the hot days of summer.
Plus, this mushroom soup is easy to make and can be whipped up in no time.
This scrumptious mushroom soup is thickened with bits of potato and flavored with roasted garlic. And like most soups, the more they simmer the tastier they become.
Serve with fresh bread and salad for a hearty, delicious meal.
Not only is this soup super delicious but it is also nutritious. Now I really do not want to bore you with a long list of health benefits for potatoes, mushrooms and garlic. And believe me, the list is long. Rendering to Dr. Mercola, mushrooms are composed of some of the most powerful medicines on the planet. Although mushrooms have many medicinal purposes, the most renowned is it immune abilities.
Now garlic is another amazing food. Even the Huffington Post has published a few articles on the numerous health benefits of garlic. Some of the highlights include its ability to boost the immune system, rich in antioxidants, good for the heart, helps combat inflammation, repels mosquitoes, beats athlete’s foot and many more symptoms.
Now don’t scuff off potatoes for being starchy. They actually contain numerous vitamins, minerals and fiber. According to Organic Facts, potatoes are a great storehouse of energy and nutrition such including essential organic compounds, vitamins and minerals.
- * 2 heads garlic, skinned and divided into cloves
- * 2 TBLS virgin olive oil
- * 2 cups onion, chopped
- * 2 cups portabella or shiitake mushrooms, chopped or sliced
- * 2 ½ cups dry white wine (may substitute diluted white wine vinegar)
- * 5-6 large potatoes, cubed
- * 2 large carrots, sliced (optional)
- * 6 cups vegetable broth, organic
- * 1 bay leaf or substitute ¼ teaspoon thyme
- * 2 teaspoons thyme
- * ½ teaspoon Himalayan or rock salt, to taste
- * ½ teaspoon black pepper, to taste
- * ½ teaspoon parsley, sage or chives; chopped (for garnish)
- Preheat oven to 350°F (175°C)
- Place garlic gloves into a small baking dish. Bake for 30-50 minutes. Allow to cool
- In a small bowl, mash cooled garlic into a paste. Set aside
- In a large pot, heat oil. Add mushrooms and onions. Cook for approximately three minutes or until tender. Mix in wine or wine vinegar. Cook on low until liquid is reduced 1/3. About 15 minutes
- Stir in potatoes, carrots (optional), garlic paste, vegetable broth, thyme, bay leaf, salt and pepper. Cook on medium heat for 20 minutes or until potatoes and carrots are done
- Serve hot with sprigs of parsley, sage or chives for garnish. Enjoy!
- Diet Type: Vegan
- Diet Tags: Gluten Free
- Culinary Tradition: French