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Portobello Mushroom And Roasted Garlic Soup

Ingredients

• 1 whole head of garlic (10 to 12 cloves)
• 2 teaspoons olive oil
• 1 pound portobello mushrooms
• 1 cup sliced celery
• 1 cup chopped red or yellow sweet pepper
• 2 tablespoons olive oil
• 1 tablespoon snipped thyme or 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon ground black pepper
• 2 14.5-ounce cans beef or vegetable broth
• 1/2 cup brown rice or pearl barley

Directions

1. Preheat oven to 325 F.
2. To roast garlic, using a sharp knife cut off the pointed top portion from garlic head, leaving the bulb intact but exposing the individual cloves.
3. Place in a small baking dish or custard cup.
4. Drizzle with 2 teaspoons olive oil.
5. Bake, covered, for 45 to 60 minutes.
6. Squeeze garlic paste from individual cloves.
7. Using a fork, mash garlic.
8. Cut off mushroom stems even with caps.
9. Discard stems and clean mushrooms.
10. Thinly slice mushroom caps.
11. Cut slices into 2-inch pieces.
12. In a saucepan cook celery and sweet pepper in 2 tablespoons hot oil over medium-high heat for 3 minutes.
13. Add mushrooms, dried thyme (if using), and pepper and cook for 3 to 4 minutes, stirring occasionally.
14. Stir in broth.
15. Bring to boiling.
16. Stir in brown rice and mashed garlic.
17. Return to boiling, reduce heat and simmer, covered, 45 minutes.
18. Just before serving, stir in thyme (if using).

Attribution