Mushroom Soup with Winter Vegetables

🧂 Ingredients

• 2 heads garlic
• 6 tablespoons olive oil
• 2 large onions

  chopped
• 2 pounds mushrooms

  sliced
• 8 carrots

  peeled and cut into 1/2-inch pieces
• 2 ribs celery

  chopped
• 8 sprigs fresh parsley
• 1/4 cup fresh parsley

  chopped
• 1 or 2 bay leaves
• 1 butternut squash

  peeled, seeded, and cut into 1/2-inch cubes (about 2 1/4 pounds)
• 1 cup vegetable broth
• 2 teaspoons sea salt
• 1/2 teaspoon coarse-ground pepper
• 2 tablespoons fresh lemon juice

Instructions

• 1 Heat oven to 400°F.
• 2 Roasting the garlic: Cut about 1 inch off the top of both heads of garlic, brush
  each garlic bulb with about a teaspoon of olive oil.
• 3 Then sprinkle with salt and pepper.
• 4 Place in a small baking dish or on a cookie sheet.
• 5 Cover with foil, and roast about 45 minutes.
• 6 Garlic should be soft.
• 7 Allow garlic to cool.
• 8 Squeeze bulbs to release the roasted garlic.
• 9 Set roasted garlic aside.
• 10 Making the vegetable stock: Heat 1-2 tablespoons olive oil in large saucepan.
• 11 Add half the onions and cook over low heat, allowing the onions to
  caramelize—about 25 minutes.
• 12 Add the mushroom stems, half the carrots, and the celery and continue cooking
  until vegetables soften—about 10 minutes.
• 13 Add 8 cups water, parsley sprigs, and bay leaf.
• 14 Increase heat to high, and bring stock to a boil.
• 15 Then reduce heat to low and simmer for 45 minutes.
• 16 If necessary, add enough water to bring stock to 6 cups.
• 17 Remove bay leaves and parsley springs.
• 18 Set aside.
• 19 To make the soup: Heat 1-2 tablespoons olive oil in a large Dutch oven over
  medium heat.
• 20 Add about one third of the mushrooms and sauté about 3 minutes.
• 21 Add the next third of the mushrooms with another tablespoon or so of olive oil
  and repeat, sautéing another 3 minutes.
• 22 Add the final third of mushrooms and add additional olive oil only if necessary.
• 23 Sauté another 3 minutes.
• 24 Add the remaining onion and cook until softened—about 3 minutes.
• 25 Add the butternut squash and remaining carrots and cook for 2 minutes.
• 26 Add the vegetable broth, salt, pepper, roasted garlic, and all the homemade
  vegetable stock.
• 27 Stir to combine, and bring to a boil.
• 28 Reduce heat to low and simmer until vegetables are tender—about 45-60 minutes.
• 29 Stir in chopped parsley and lemon juice and serve immediately.

Nutrition Info