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Burnt Garlic Vegetable Clear Soup With Butter and mushrooms is a guilt-free soup that is low in calories, low in fat, low in sodium, high in antioxidants, free of gluten and without added sugar. This hearty, savoury Burnt Garlic Soup, which includes mixed veggies as one of its ingredients, is incredibly filling and delicious. These edible mushrooms, which are completely vegetarian and come in a variety of varieties, forms, and sizes, are a fantastic way to glam up your meals. Button, enoki, morel, oyster, shiitake, porcini, chanterelle, and portabella are some of the several varieties. Buy the tightly-closed, uniformly coloured, firm-textured bottles. The presence of gills is a sign of ageing and suggests that the fish are probably past their peak. Burnt garlic is the star ingredient of this dish. In this, the garlic is sauteed on a high flame until it gets goldish brown. Burnt garlic gives a strong aromatic flavour to any dish. It adds life to any bland dish. Burnt garlic soup is an easy recipe which has a strong flavour of mushrooms and garlic.
burnt garlic soup/ pinterest.com
- Mushrooms shimeji ½ cup
- Button mushrooms sliced ½ cup
- Garlic finely chopped 2 tablespoons
- Oil 2 tablespoons
- Celery chopped 1 teaspoon
- French beans stringed and sliced 4-5
- Vegetable stock 5-6 cups
- Salt to taste
- Crushed black peppercorns to taste
- Spinach shredded ½ cup
Method
- In a non-stick pan, heat the oil. Sauté the garlic until golden. Discard the heat and strain. Set aside 1 teaspoon of garlic oil.
- Warm up the saved garlic oil in a large, nonstick skillet. After adding, sauté celery for 15 seconds.
- Mix in the French beans. Stir in the shimeji mushrooms. Add the button mushrooms and cook for three to four minutes.
- Mix in the burned garlic. Stir thoroughly after adding stock. Stir in the salt and peppercorns, then bring to a boil.
- Stir in the spinach.
- Serve hot.
