This past weekend was the annual soup party at a friend’s house, “the amazing graze”. Every year it truly is delicious and an amazing spread of food. This year I wasn’t able to attend, but I sent my soup along for the grazers. Gavin and I had some of it last night and it had definitely thickened up and was really good. We had if with some crusty bread spread with brie. The flavors were all really rich and I liked being able to learn new things about cooking while making soup. I had never roasted a whole clove of garlic before and it was quite yummy. I added some sage sausage to the soup to gav it up a bit. It would be really good with barley, brown rice, other root vegetables or even a drizzle of maple syrup or cinnamon. Gavin says it tastes way better than it looks. 🙂 thanks lovey.
- 2 head(s) Garlic
- 6 tablespoon(s) Unsalted Butter
- 2 large Onions, chopped
- 1 1/2 pound(s) Assorted Wild Mushrooms, sliced, stems reserved
- 8 Carrots, peeled and cut into 1/2-inch pieces
- 2 Ribs Celery, chopped
- 8 sprig(s) Fresh Parsley
- 1/4 cup(s) Chopped Fresh Parsley
- 1 Bay Leaf
- 1 (about 2 1/4 pounds) Butternut Squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 cup(s) Light Red Wine, such as pinot noir
- 2 teaspoon(s) Salt
- teaspoon(s) Coarse-Ground Pepper
- 2 tablespoon(s) Fresh Lemon Juice
- Roast the garlic: Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon butter, wrap in foil, and roast until soft — about 45 minutes; let cool and squeeze to release the roasted meat. Discard the skins and set meat aside.
- Make the vegetable stock: Melt 1 tablespoon butter in large saucepan. Add half the onions and cook over low heat until caramelized — about 25 minutes. Add the mushroom stems, half the carrots, and the celery and cook until soft — about 10 minutes. Add 8 cups water, parsley sprigs, and bay leaf, increase heat to high, and bring to a boil. Reduce heat to low and simmer for 45 minutes. Strain and discard the solids. Add enough water to bring stock to 6 cups. Set aside.
- Make the soup: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Cook the mushrooms in thirds, adding an additional 1 tablespoon butter with each batch, until golden — about 3 minutes per batch. Add the remaining onion and cook until softened — about 3 minutes. Add the squash and remaining carrots and cook for 2 minutes. Add the red wine, salt, pepper, roasted garlic, and reserved vegetable stock, stir to combine, and bring to a boil. Reduce heat to low and simmer until vegetables are tender — about 25 minutes. If freezing, skip to Step 4. Stir in chopped parsley and lemon juice and serve immediately.
- Freeze the soup: Cool soup completely, transfer to an airtight container, and freeze for up to 2 months. To serve, thaw soup in the refrigerator. Place thawed soup in a large saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for 5 minutes. Stir in chopped fresh parsley and lemon juice.