This soup may not look like much, but boy, is it delicious. Hot, creamy, and filling, it's the perfect thing for a fall evening. Pair with some crusty gluten-free toast, and you have yourself a tasty meal.
I highly recommend roasting several heads of garlic ahead of time. They store forever, and taste great with everything - spread on toast, added to soups as I do here, or just for a subtle garlic flavor in other dishes. Not sure how to roast garlic? Check out this great tutorial.
Creamy Mushroom and Roasted Garlic Soup
2 T butter or olive oil
1 head roasted garlic
8 ounces mushrooms, sliced
1 medium onion, chopped
1 c milk or heavy cream
4 c chicken or vegetable broth
Salt and pepper
2 sprigs fresh thyme, or 1/2 t dried thyme
For the garnish:
1 ounce Parmesan cheese, finely grated
8 leaves sage, julienned
1 tablespoon olive oil
Salt and pepper
In a medium pan, heat the butter until just melted. Add the onion and 1/4 t salt, and saute over medium heat until just beginning to soften. Add the mushrooms, and cook until golden. Add the garlic and cook for one minute more.
Pour the broth and cream into the mushroom mixture. Add the sprigs of thyme. Bring the soup to a boil, then reduce to a low simmer for about 30 minutes.
While the soup is simmering, prepare the garnish:
Heat olive oil in a saute pan until it is shimmering. Toss in the sage leaves and fry until they are crispy, about one minute. Remove from pan and season with salt and pepper.
After the soup has simmered about 30 minutes, puree it with a stick blender. To serve, divide it into four bowls. Top with parmesan cheese, the fried sage, and salt and pepper. Serve with gluten-free (or regular) toast.