Roasted Garlic and Mushroom Soup Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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).

    Brief Description

    Roast the garlic in advance; whip up this mushroom soup for lunch or a light supper.

    Main Ingredient:

    mushrooms

    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 1 hour(s) 5 min

    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.

    Source

    Costco Connection magazine

    Posted By:

    cookingmama

    Posted On:

    March 22, 2015

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