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:
For the soup:
Roast the garlic:
Make the soup:
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