WebInstructions. Preheat the oven to 400°F. Cut the top 1⁄4 inch off the bulb of garlic, exposing the cloves. Place on a sheet of aluminum foil that is large enough to …
Preview
See Also: Soup RecipesShow details
This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley. Bring barley and 1 1/2 cups broth to a boil in a small saucepan over high heat.
Easy healthy family recipe for low-carb cream of mushroom soup. Follow the step-by-step instructions. In a large saucepan, heat the butter and gently fry the onion, garlic and mushrooms until soft. This should take about 5 minutes. Remove the saucepan from the heat, puree until smooth using a stick blender with the blade attachment.
Saute mushrooms, onion, salt, pepper, thyme, and parsley for about 4 minutes to soften. Stir in flour and blend a minute to blend in flour to veggies. Pour in veggie stock, water, Worcheshire, barely, milk, and simmer for 35-40minute.
Creamy mushroom barley soup is a great make-ahead soup. The flavors blend after being in the fridge overnight. The soup can keep in the fridge, well covered for up to 3 days.