Garlic and Mushroom Soup
By Esther Boateng
If you like garlic you’re in for a treat. The combination of roasted mushrooms and garlic heightens the taste of this vegetable packed soup. But if you want to skip the roasting stage and keep it simple, no problem. Chop your vegetables, sauté them, add bone broth, and let your vegetables boil and simmer until you’re ready to enjoy your soup. For added nutrition and flavor, try adding shredded rotisserie chicken or pieces of fried pork belly.
Serves 3 - 4
Garlic and Mushroom Soup
Rated 5.0 stars by 1 users
Category
Soup
Servings
3-4
Ingredients
- 1 container fresh mushrooms or approx. 2 cups, sliced
- 1 medium white onion, sliced
- 4 garlic cloves, roasted (roasting optional)
-
2 Tbsp.
Dr. Cowan’s Garden A/2 A/2 Ghee
-
1 tsp.
Dr. Cowan’s Garden Organic Pepper Salt to taste
- 2 garlic cloves, crushed
- 1 leek, sliced
- Half a small white cabbage, sliced (optional)
-
1 Tbsp.
Dr. Cowan’s Garden Organic Leek Powder
-
1/2
tsp. Dr. Cowan’s Garden Turmeric Powder
- 2 tsp. Dr. Cowan’s Garden Summer Savory Powder
-
1/2
tsp. Dr. Cowan’s Garden Dandelion Powder
-
1 tsp.
Dr. Cowan’s Garden Wild Ramp Powder
- 4 cups bone broth
- shredded rotisserie chicken or fried pork belly (optional)
Directions
Pre-heat oven to 350 degrees F.
Clean and slice mushrooms.
Peel 4 garlic cloves.
Add 1 tablespoon of butter and 1 teaspoon of pepper salt to a moderately heated pan.
When the butter has melted add the mushrooms and garlic and stir.
Transfer the mushroom and garlic mixture to a baking tray and roast for about 20 minutes.
When the mushrooms and garlic cloves are dark brown, remove them from the oven and set aside.
Crush 2 more garlic cloves.
Peel and slice one onion.
Clean and slice one leek.
Slice the cabbage if you are adding it.
Add 1 tablespoon of ghee to a moderately heated pan.
To the pan add 2 crushed garlic cloves, onion, leek, and cabbage.
Add seasoning and vegetable powders, and sauté for 3-5 minutes or until the onions are tender. Include a dash of bone broth to prevent the vegetables from sticking to the pan.
Add the roasted mushroom and garlic mixture, 4 cups of bone broth, and bring to a boil for several minutes until the cabbage is cooked.
Lower the heat and let it gently simmer until you’re ready to serve your soup.
Add your shredded rotisserie chicken or fried pork a few minutes before serving to heat it through.
1 comment
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Great recipe!
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