Garlic, mushrooms and a good stock combine to make a comforting cold weather soup. And like all soups, it just gets better with time, so if possible, put it in the refrigerator overnight before serving.
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Add the stock and herb bundle. Bring to a boil. Reduce the heat and simmer, covered, about 15 minutes.
Add the mustard powder and dill, and pepper and salt to taste. Return the soup to a low heat and continue to simmer, uncovered.
To serve, ladle into soup bowls and top with chopped parsley. You can serve immediately, or refrigerator and serve within the next 2-3 days.
Let it rest - As with any soup, this mushroom garlic soup gets better with age; therefore, if you have time, let the soup sit for a couple of hours, or even better, overnight.
Garlic – If you are a little garlic shy, cut the garlic down to 1 head of garlic and add a little more onion. If you are a garlic lover like me, 2 heads of garlic are plenty.
Herbs – If you don’t have fresh herbs, substitute the fresh parsley and thyme with 1/2 tsp. dried thyme and 1/4 tsp. dried oregano. (I suggest oregano because I find that there is nothing more tasteless than dried parsley.)
Mushrooms – Sauteed mushrooms yield a tastier result than just adding raw mushrooms to the soup. Sauteed, they stay quite firm and keep that rich buttery flavor of sauteed mushrooms even after you add them to the soup.
Stock / Broth – Use a lowfat chicken broth or stock or a vegetable broth.
Great side – Any good bread works great with this soup. We love eating it with an Herb Bread.
Recipe author: MJ of MJ's Kitchen