Creamy and Rich Mushroom Garlic Soup -- Seriously Soupy
Last weekend I tested out an amazing roasted garlic soup at Terrapin Red, a lovely little spot in Rhinebeck, NY (the very same town where Chelsea Clinton wed a week ago). I have been meaning to try my own garlic soup and this creamy/sweet soup was just the inspiration I needed. I'm not exactly sure what was in the soup -- the menu describes it as a "roasted garlic soup with an ancho chile crouton." For my verison, I used mushrooms, onions, cream and of course loads and loads of yummy garlic. Although a delicious soup, it is a little a definitely strong kick in your mouth, or maybe more so for anyone you encounter. But I promise you: any foul breath will be worth it.
Ready for chopping
Mushroom Garlic SoupIngredients:
1/2 package of babybella mushrooms
1/2 of a yellow onion, chopped up
2-3 cloves of garlic, chopped up
1/2 cup of heavy whipping cream
2-3 cups of water
1 tablespoon of olive oil
salt to taste
*Makes 3 bowls of soup
Chop up the garlic and onions. Add 1 cup of water (approximate) and the olive oil to a medium-sized pot, along with the garlic and onions. Let cook on a low flame for 20 minutes or so. Chop up the mushrooms and add them to the pot, along with more water and cream. Cover and let cook for 15 minutes. Turn off the flame and taste the soup, adding salt and pepper. Let cool and add soup mixture to a blender. Make sure the soup has liquefied and serve with a crouton. Enjoy!
How do you make your garlic soup?
Seriously Soupy Serena