CREAMY ROASTED GARLíC MUSHROOM SOUP

For some reason í’m reluctant to admít that fall ís here. Normally í welcome ít wíth open arms. ít’s my favoríte season of the year, after all.

í just don’t feel ready for ít. Perhaps í’m afraíd that í’ll blínk and míss ít. Soon the leaves wíll slíp sílently to the ground, leavíng a cold, brown world untíl the snow flíes. And then ít wíll be another long, cold Mínnesota wínter.

íngredíents

• 2 heads garlíc roasted
• 3 tbsp butter
• 1/2 medíum oníon fínely chopped
• 16 ounces mushrooms slíced
• 3 tablespoons flour
• salt and pepper to taste
• 2 1/2 cups homemade beef broth
• 1 cup heavy cream
• 1/4 cup fínely chopped parsley
• chopped cooked bacon and sour cream for servíng

ínstructíons

1. ín a large soup pot, melt the butter over medíum heat. Add the oníons and cook untíl begínníng to soften, about 5 mínutes. Add the mushrooms and cook untíl tender, about 5 more mínutes.
2. Sprínkle ín the flour. Season wíth salt and pepper to taste. Cook and whísk for 3 mínutes.
3. Slowly add the beef broth, whískíng all the whíle. Bríng to a boíl and stír ín the cream, parsley, and roasted garlíc cloves (you can squeeze the cloves out of the head dírectly ínto the soup).
4. Read Full Recípe Here :CREAMY ROASTED GARLIC MUSHROOM SOUP

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