Mushroom Garlic Soup

 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 Soup

Ingredients:
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

Directions:
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

Mushroom Garlic Soup

Gazpacho Soup Recipe

 Gazpacho Soup Recipe -- Seriously Soupy

With all this talk of chilled soups and summer soups I failed to create the quintessential summer/chilled soup of them all: gazpacho! This tomato-based soup is a great compliment to any meal or it can be the perfect light snack. Again (as with most chilled soups), this one requires no cooking and is really easy to make. The majority of the work involves chopping of the cherry tomatoes, red peppers and cucumbers, but once that step is over the soup is practically done. Enjoy!

Exciting News! This gazpacho recipe will be included on Kahakai's Kitchen's Souper Sundays, a collection of soup recipes, salads and sammies from around the world.

Gazpacho Soup Recipe

Ingredients:
1 container of cherry tomatoes (or any type of tomatoes you prefer)
2 cups of water
1 red pepper, chopped up
1 cucumber, chopped up
1/2 of a red onion, chopped up
1 red pepper, chopped up
1 tablespoon of chopped garlic
1 tablespoon of olive oil
2-3 tablespoons of lemon juice
2-3 bunches of fresh basil
pinch of salt
pinch of pepper

Blend it Up

Directions:
Chop up the tomatoes, cucumber, onion and pepper into small squares. Place in a bowl with olive oil and lemon and let marinate for 15 minutes. Add the vegetables to a blender with one cup of water and grind the ingredients together. Pour in a bowl and taste with salt and pepper. Add more water and let chill for 2-3 hours. Serve cold.

How do you make your gazpacho soup?
Seriously Soupy Serena