With the weather starting to cool down, soup has become a staple on our weekly menu. I never seem to tire of it this time of year, and with the addition of some crusty bread, it makes for such a comforting meal.
This lighter version of creamy mushroom soup is no exception. With just a little bit of milk to make it slightly creamy, it makes for a warming, hearty meal that won’t leave you feeling weighed down.
Growing up in a very Italian family, garlic was always a staple at our house. But it wasn’t until I started cooking for myself that I learned how to roast it. And oh, the flavor! That pungent, raw garlic scent and taste sort of magically disappear and you’re left with something golden, soft and almost buttery.
This mushroom soup is packed full of flavor from two varieties of mushrooms, red wine, fresh thyme and, of course, the roasted garlic, which makes it feel special.
If you roast the garlic in advance, this recipe comes together in no time at all. I like to roast it on the weekend, store it in a container in the fridge and pull it out when needed to make a quick, weeknight meal.
This post was originally published on November 3, 2014.
For the roasted garlic:
- 1 medium head garlic
- Olive oil for drizzling
- Salt and pepper
For the soup:
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 pound baby bella mushrooms sliced
- 1/2 pound shiitake mushrooms sliced
- 1/4 cup all-purpose flour
- 1/2 cup red wine
- 4 cups low-sodium vegetable broth
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon minced fresh thyme
- 1 cup 2% or whole milk
Roast the garlic:
- Preheat the oven to 375ºF.
- Cut the top end off the head of garlic, so that the bulb remains intact and the cloves are exposed. Remove any of the papery outer loose layers of skin. Place the bulb on a piece of aluminum foil, then drizzle with olive oil and sprinkle with a little salt and pepper. Wrap the garlic in the foil then bake until tender and the cloves are golden brown, about 50 minutes. Once the bulb is cool enough to handle, squeeze the cloves out of the peel, then use a fork to mash the soft cloves into a paste.
Make the soup:
- Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add the onion and cook until it starts to soften, about 2 minutes. Add all the mushrooms and cook, stirring occasionally, until tender and the mushrooms have released most of their juices, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes. Slowly pour in the red wine, stirring the entire time. Cook, stirring frequently, until most of the wine has evaporated, 2 to 3 minutes.
- Stir in the broth, salt, pepper, thyme and the mashed roasted garlic. Increase the heat to medium-high and bring the mixture to a simmer. Decrease the heat to medium-low and continue to simmer gently, uncovered, for 10 minutes. Stir in the milk. Taste and season with additional salt and pepper if needed before serving.