Description
Making this garlic mushroom soup will saturate your home with tantalizing smells of herbs, mushrooms and a hint of garlic.
Ingredients
Scale
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 large onion, chopped
- 1 large heads of garlic, cloves peeled and chopped
- 1 apple, peeled and chopped
- 1 qt. homemade chicken broth or stock or canned chicken broth (or vegetable broth)
- 1 herb bundle of 5 parsley stems, 4 sprigs fresh thyme (tie together with string)
- ¼ tsp. salt or to taste
- 1/2 tsp. mustard powder
- 1 pound button mushrooms, sliced vertically (if slices are too big, cut in half vertically) divided
- 1 Tablespoon butter, divided in half
- 1/2 teaspoon paprika
- 1/2 teaspoon herbs de provence
- ½ cup cream or half and half (I used 1 cup of milk)
To garnish
- Chopped parsley
- Croutons
Instructions
- In a large pot, heat the oil and butter over low to medium-low heat.
- Add the onions and garlic and cook stirring occasionally until the onion softens
- Add the apple and half the mushrooms and continue to cook, covered, for another 10 minutes, stirring occasionally.
- Add the stock or water and the herbs then bring to a boil.
- Reduce the heat and simmer about 15 minutes.
- Remove the herbs. Puree the soup until smooth with an immersion blender or regular blender.
- Add the mustard powder and salt to taste. Return the soup to a low heat and continue to simmer.
- While the soup is simmering, melt the butter in a pan over medium low heat. Add the remaining half of the mushrooms making sure they are in one layer
- Cook the mushroom slices until they are browned on both sides
- Add these mushrooms to the soup and stir.
- Add the milk/cream and bring the soup back to a simmer, stirring. Remove from heat.
- Ladle into soup bowls and top with chopped parsley/ croutons
- Prep Time: 10 mins
- Cook Time: 40 mins