Garlic Mushroom Soup

particularly good if you've a cold/flu

particularly good if you’ve a cold/flu

There was a time, when we were young, that my brother and I shared a house.

That was the time I learned to love garlic.

Brother puts it in everything, and in copious quantities. It took me a little while to understand why his cooking was so delicious but one night, as I was watching him prepare the food, it dawned on me. Holy crap, dude just used a whole bulb of garlic!

Nowadays if I cook for you and you wonder “why was such a simple looking meal so delicious?” the answer is usually “because it contains enough garlic to kill the undead.”

You’re welcome.

Garlic Mushroom Soup (serves 4)

  • 1-2 tbsps butter
  • 1 bulb (head) garlic, minced
  • 16 oz mushrooms, sliced
  • 4 buttercream potatoes, peeled and diced
  • 4 cups chicken stock
  • 1/2 large, white onion finely sliced
  • 2 tbsps sour cream
  1. Melt the butter in a large saucepan and add the garlic and onions. Cook over a low heat for 10 minutes, adding more butter if necessary.
  2. Stir in the mushrooms and potatoes. Season well.
  3. Pour in the stock and bring to a boil. Reduce to a simmer and let it bubble for 30-40 minutes until the potatoes are tender.
  4. Take it off the heat, add the sour cream and blend to a smooth consistency. Serve.

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