Creamy Mushroom and Roasted Garlic Soup
More soup for you! Because I have a little problem right now with making lots and lots of soup. It’s a borderline sickness. But it’s just sooooo good this time of the year! Technically I eat soup all year round but during the cooler weather it’s socially acceptable to consume oodles and oodles of it. At least that’s what I tell myself.
And today we are talking about a lighter version of creamy mushroom soup. It’s comforting but won’t leave you feeling all weighed down and super sleepy. All food coma-like.
With just a little bit of milk to make it slightly creamy, tons and tons of mushrooms, and a hint of red wine and fresh thyme (look I rhymed!) to pump up the flavor.
And then there’s the roasted garlic. Sweet sweet roasted garlic.
Which is just like magic if you ask me. That raw, garlicky, strong scent and taste just sort of poof! Disappear! When you roast it, that is. And then you’re left with something that is golden and almost buttery and so soft. And delicious.
If you roast the garlic ahead of time (just store it in a container in the fridge), this meal comes together lickety split.
So. Be sure to head on over to Oh My Veggies where I’m sharing the recipe!
Get it here! —> Creamy Mushroom and Roasted Garlic Soup