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Roasted Garlic and Mushroom Soup
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Brief Description
Roast the garlic in advance; whip up this mushroom soup for lunch or a light supper.
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Main Ingredient
mushrooms
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 65 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: 110 calories, 4 g protein, 18 g carbohydrates, 3 g dietary fiber, 2.5 g fat, 4 g sugar, 0 mg cholesterol, 105 mg sodium.
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Posted By: cookingmama
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Posted On: Mar 22, 2015
Number of Servings:
Ingredients:
- 2 teaspoons - grapeseed oil or vegetable oil
- 1 cups - onions chopped
- 1 pounds - cremini mushrooms sliced
- 4 cups - sodium-reduced vegetable, chicken or beef stock
- 2 cups - water
- 1/2 cups - quinoa
- 1 tablespoons - roasted garlic see instructions below
- 2 teaspoons - chopped fresh thyme
- 3/4 teaspoons - salt
- 1/4 teaspoons - black pepper
- 1 cups - chopped fresh spinach
- - freshly grated Parmesan cheese optional
Directions:
FOR ROASTED GARLIC:
Preheat oven to 400 degrees F; take as many heads of garlic as you like, and slice 1/2 inch off the top to expose the cloves. Tear off pieces of foil large enough to entirely wrap each head of garlic; place each head of garlic in the center of a piece of foil and pour about 2 teaspoons of grapeseed oil (or whichever oil you prefer) over the top. Sprinkle with fresh herbs, if desired.
Wrap snugly and place on a baking sheet; bake for 30-35 minutes or until garlic cloves can be easily squeezed from the skins. Add roasted garlic to soups, stews, roasts, spreads and dips, as desired.
FOR SOUP:
Heat the oil in a large saucepan over medium-low heat. Add the onions and cook, covered, for 8 minutes or until the onion is soft and translucent. Add the mushrooms and cook, covered, for another 7 minutes or until they soften. Remove 1-1/2 cups of the mushroom mixture and set aside.
Add the stock, water, quinoa, roasted garlic, thyme, salt and pepper to the saucepan. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until the quinoa is tender. Purée soup with a hand blender or in a blender. Return soup to the saucepan.
Stir in the spinach and reserved mushrooms; cook gently until heated through. Adjust seasonings and serve sprinkled with Parmesan (if using).
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