Black Garlic Wild Mushroom Soup
“This soup is very earthy, delicious and heart healthy with the black garlic and the mushrooms. It is such a really nice soup that warms your heart and your body.”
Ingredients
- 6 tablespoons (85 g) butter
- 1 cup (160 g) onions, diced
- 2 teaspoons (11.4 g) kosher salt
- 1 teaspoon (2.3 g) freshly ground black pepper
- ½ cup (60 g) all-purpose flour
- 1 tablespoon (3.4 g) fresh thyme leaves, removed from stems
- 1 large bay leaf
- 2 quarts (1.9 l) vegetable broth, homemade or store-bought
- 2 pounds (780 g) mushrooms, coarsely chopped or sliced
- 2 tablespoons (28.4 g) PW Farm’s black garlic, sliced
- 1 cup (236.6 ml) heavy cream
- ¼ cup (6.25 g) loosely packed fresh basil
- ¼ cup (6.25 g) loosely packed fresh flat-leaf parsley
Instructions
- In a large Dutch oven or heavy bottomed pot, melt butter over medium heat and add onions. Sauté onions for a full 10 minutes, stirring often. They will begin to brown.
- Keep heat at medium and add salt, pepper, flour, thyme and bay leaf. Stir to create a roux. Cook the roux for 4 minutes, stirring often.
- Add the vegetable broth, ⅓ at a time, whisking as you add. Once all of the roux and broth are combined and the mixture is creamy, add the mushrooms and garlic. Bring to a slight boil, reduce to a medium simmer. Cook for 15 minutes, stirring often so it does not stick to the bottom. Remove and discard the bay leaf.
- Add cream and heat just to get the soup back to temperature. Add the fresh basil and parsley. Using an immersion or regular blender, purée the mixture until creamy.
- Adjust salt and pepper to taste as needed and serve.
Notes
Recipe courtesy of afamilyfeast.com
