Creamy Mushroom and Roasted Garlic Soup with Thyme: A rich and flavorful soup recipe that combines the earthy taste of mushrooms with the subtle sweetness of roasted garlic and the fragrant herbiness of thyme.
Ingredients:
- 1 head garlic
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 pound sliced mushrooms
- 4 cups vegetable broth
- 1 teaspoon fresh thyme leaves
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Cut off the top of the head of garlic to expose the cloves.
- Drizzle the garlic with olive oil and wrap it in aluminum foil.
- Roast the garlic in the preheated oven for 30-35 minutes, or until it is soft and golden brown.
- Squeeze the roasted garlic cloves out of the skin and set them aside.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 5 minutes, or until softened.
- Add the sliced mushrooms to the pot and sauté for 10-12 minutes, or until they are golden brown and tender.
- Add the roasted garlic cloves