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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Garlic Soup With Mushroom and Gruyere Crostini

on October 24, 2013

 

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Directions:
Preheat oven to 350 degrees F.
In a small saucepot add 1/2 a cup of olive oil and 2 heads of garlic cut in half (cut lengthwise through the middle) face down into the oil and bring that up to temperature nice and slow, so that the garlic infuses with the oil for 20 minutes. You do not want the oil to boil. Remove from the heat and remove the garlic heads.

Cut in half lengthwise 2 whole bulbs of garlic. Drizzle with olive oil, kosher salt, and pepper.  Wrap the 4 halves in foil and bake for 40 minutes.  Allow the garlic to cool then remove their skins.

Place the peeled garlic cloves in a large pot and mash them with 1/4 cup of the garlic infused oil that you already made. Add 2 tablespoons of flour to that mixture and cook on medium heat for 2-3 minutes. Then you want to add 4 cups of chicken, or vegetable broth to that along with 1 tablespoon of fresh chopped rosemary. Season with salt and pepper and let simmer for 15 minutes and that’s all there is to making this soup. I like to garnish with a sprig of rosemary.

Keep the oven at 350-degrees F. and put the slices of baguette bread on a sheet pan with olive oil, salt, and pepper and toast them in the oven, until golden brown. In a heated saute pan add 1 tablespoon of olive oil and add your mushrooms.  Add some fresh thyme, and let the mushrooms cook and get a nice color and then season them with salt and pepper.

Grate Gruyere cheese to put on the crostini.  Put them back into the oven just to melt the cheese, top with the mushrooms. Set 1-2 Crostini on top of the roasted garlic soup. This dish is one that you will be making again and again.

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