2 head(s) garlic
6 tablespoons olive oil
2 large onions, chopped
1 1/2pound(s) assorted wild mushrooms, sliced, stems reserved
8 carrots, peeled and cut into 1/2-inch pieces
2 ribs celery, chopped
8 sprig(s) fresh parsley
1 (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 cup(s) white wine
2 teaspoon(s) salt
1/2teaspoon(s) coarse-ground pepper
- Roast the garlic: Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon olive oil, wrap in foil, and roast until soft — about 45 minutes; let cool and squeeze to release the roasted.
- Make the vegetable stock: I toss all the lose cuttings, onion and garlic trimmings, parsley stems, carrot tops, mushroom stems, the peel from the squash and a pumpkin peel that was going into a pie, and a cup of beet stock from another recipe. Add 8 cups of water, bring to a boil, then reduce to a simmer for 45 minutes.
- Add the remaining olive oil to a soup pot, toss in the carrots, celer and onion to sweat over medium heat for five minutes. Then work in the mushrooms for another 3 minutes. Add the stock, whine, parsley.pepper, garlic, and squash. Bring to a boil and let simmer until the squash is tender and the flavored have melded.
I used a pound of fresh crimmi, a half pound of shiitake, and a 4 ounce package of wild mushrooms that I reconstituted in a cup of the warm stock before dicing. This was a great soup, with a meaty texture from the mushrooms and great flavors. My wife found it slightly two sweet, so I would probably savory it up a bit with herbs next time. Possibly fresh chives added to the stock.
My biggest mistake was that it made so much that I could only serve and forgot to break out the second portion. I think our guests would have eaten most of it. It worked in our favor. We had it for dinner tonight with cheese sandwiches and the soup was even better after having a few days to meld.