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.”
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
- 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.
- Stir in the mushrooms and potatoes. Season well.
- 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.
- Take it off the heat, add the sour cream and blend to a smooth consistency. Serve.
Like this? You might also like:
- Slow Cooker Creamy Chicken & Mushroom Soup
- Garlicky Greens & Lemon-Yoghurt Asparagus
- Chicken Liver & Mushroom Pate