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Ingredients

Serves:
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vegetable stock 700 ml
garlic 1 head
champignon or shiitake 200 g
spring onions 50 g
olive oil 4 tbsp
udon-noodle or egg noodle 75 g
white wine dry 50 g
soy sauce 1 tbsp
ground black pepper
salt

Nutritional information

cal
70,6
prot
1,8
fat
3,74
carbs
6,76
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Mushroom soup with baked garlic

Mushroom soup with baked garlic

Ingredients

Baked garlic combined with mushrooms gives rich wooden flavour to this Asian soup. The meal is light and rich at the same time which makes it a good variant for a family dinner. The soup can be eaten during the Lent and doesn’t take too much time to prepare.


Ann Vorobeva

Recipe author

Ann lives in the Far Eastern town on the border with China. By profession she is research associate. By vocationshe is wife and mother of small tomboy. Ann loves everything related to food: cook, share recipes, read culinary reviews, learn history, honor traditions, arrange gastronomic trips, and more recently also take pictures!

Steps

1
Done

Step 1

Prepare the ingredients. Wash the herbs; clean the mushrooms with a paper towel. Preheat the oven to 180°C.

2
Done

Step 2

Discard the outer peel from the garlic, divide into cloves but don’t peel them. Put the garlic into a heatproof form, drizzle with 2 tbsp oil. Bake in the middle of the oven till soft, about 20 mins.

3
Done

Step 3

Thinly slice the mushrooms. Cut the spring onions in half. Slice the white and pale green part and set aside the green part.

4
Done

Step 4

Heat the remaining oil in the pan and fry the onions and mushrooms till soft, about 5 mins.

5
Done

Step 5

Mince the reserved onions. Peel the baked garlic and mash with a fork.

6
Done

Step 6

Reheat the stock in a pan, bring to a boil, and add the fried mushrooms, garlic, white dry wine, soy sauce, salt and pepper to taste. Boil for 2 mins. Add the noodles and cook according to the instructions on the pack.

7
Done

Step 7

Add the minced spring onions, stir. Leave for 5 mins and serve. Mushroom soup with baked garlic is done! Enjoy your meal!

Tips:

You may also use Asian stock for this soup. To make it, put 1 kg chicken bones and cuts in a pan, add 2 l water. Bring to a boil over low heat, discard all the foam, add 2 mashed garlic cloves, 3-4 cm fresh ginger root, the white part of spring onions, 1 star anise, salt to taste and boil for 1,5-2 hours. Strain and freeze in small parts. A perfect base for Asian soups and sauces is done!

Mushroom soup with baked garlic

Baked garlic combined with mushrooms gives rich wooden flavour to this Asian soup. The meal is light and rich at the same time which makes it a good variant for a family dinner. The soup can be eaten during the Lent and doesn’t take too much time to prepare.

  • Автор рецепта:
  • После приготовления вы получите 4
  • Время приготовления: 1 hour

Ингредиенты

  • 700 ml vegetable stock
  • 1 head garlic
  • 200 g champignon
  • 50 g spring onions
  • 4 tbsp olive oil
  • 75 g udon-noodle
  • 50 g white wine
  • 1 tbsp soy sauce
  • ground black pepper
  • salt

Способ приготовления

  • Prepare the ingredients. Wash the herbs; clean the mushrooms with a paper towel. Preheat the oven to 180°C.

  • Discard the outer peel from the garlic, divide into cloves but don’t peel them. Put the garlic into a heatproof form, drizzle with 2 tbsp oil. Bake in the middle of the oven till soft, about 20 mins.

  • Thinly slice the mushrooms. Cut the spring onions in half. Slice the white and pale green part and set aside the green part.

  • Heat the remaining oil in the pan and fry the onions and mushrooms till soft, about 5 mins.

  • Mince the reserved onions. Peel the baked garlic and mash with a fork.

  • Reheat the stock in a pan, bring to a boil, and add the fried mushrooms, garlic, white dry wine, soy sauce, salt and pepper to taste. Boil for 2 mins. Add the noodles and cook according to the instructions on the pack.

  • Add the minced spring onions, stir. Leave for 5 mins and serve. Mushroom soup with baked garlic is done! Enjoy your meal!

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Pumpkin milk
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