Recipe: Roasted Mushroom & Garlic Soup

Garlic has antibacterial properties, and helps support the liver with it's detox functions, and is proven to relax blood vessel walls, contributing to cardiovascular health. Mushrooms boost the immune system and have anti-cancer properties! They are also exceptionally high in selenium, a potent antioxidant mineral. This soup is perfect for a cold winter's lunch with a dark leafy green salad (try some new greens like delicate dandelion which is also excellent for supporting the liver and stimulating healthy digestion) and a small chunk of good whole grain bread.

Ingredients

2 heads garlic
3 tsp olive oil, divided
2 cups each of cremini and white mushrooms, quartered
2 cups shitake mushrooms, stems removed
2 cups portobello mushrooms, stems removed, cut into 1 inch chunks
4 tsp fresh thyme, chopped, divided
sea salt and fresh ground black pepper to taste
1 medium onion, diced
1 medium zucchini, ends trimmed and diced
6 cups low-sodium organic chicken or vegetable stock
2 tbsp lemon juice
1/3 cup greek style yogurt

Directions

1. Preheat oven to 400 F to roast garlic and mushrooms
2. To roast garlic, slice about 1/4 inch off the top of both heads of garlic to expose cloves. Drizzle 1/2 tsp oil onto exposed cloves and wrap each head in foil. Place wrapped garlic heads onto a tray and roast in oven for about 40 minutes or until garlic is light golden brown and very soft when gently squeezed. Leave oven on and set at 400 F. Allow garlic to cool slightly and then gently squeeze into a small bowl. Set aside.
3. In a small bowl, toss all mushrooms with 1.5 tsp oil and 1 tsp thyme and season with salt & pepper. Place mushroom mixture onto a parchment lined baking sheet and roast, stirring occasionally, for 20 minutes or until tender and golden. Reserve 12 pieces of roasted mushroom for garnish.
4. Meanwhile, in a large saucepan, heat remaining oil over medium-high heat. Add onion, zucchini, and 1 tsp thyme to pan and saute until vegetables are soft, about 5 minutes. Add roasted mushrooms, garlic and stock. Bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes.
5. Puree soup with a hand blender until smooth. Season with lemon juice, remaining thyme, salt and pepper. Divide soup among 4 bowls and serve each with a dollop of yogurt and 3 reserved roasted mushrooms. Serve immediately.

Recipe courtesy Clean Eating magazine, Sept/Oct 2009