{"id":294,"date":"2011-12-08T07:39:59","date_gmt":"2011-12-08T14:39:59","guid":{"rendered":"http:\/\/therealfoodchronicles.com\/?page_id=294"},"modified":"2016-04-23T19:49:35","modified_gmt":"2016-04-24T01:49:35","slug":"creamy-roasted-garlic-and-mushroom-soup","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/creamy-roasted-garlic-and-mushroom-soup\/","title":{"rendered":"Creamy Roasted Garlic and Mushroom Soup"},"content":{"rendered":"

Sometimes I buy things on a whim in amounts that don\u2019t seem realistic for my 2-person household.\u00a0 Like a 5-pound bag of limes or a 10-pound squash.\u00a0 This week it was a 1-pound container of baby bello mushrooms.<\/p>\n

I love mushrooms; I just usually don\u2019t eat enough to finish even half that amount before they start to smell funny.<\/p>\n

Since I have been on a roasting kick this fall \u2013 pretty much any vegetable that comes through the door is subjected to this cooking method.\u00a0 Today, it was the bellos\u2019 turn.<\/p>\n

What to do With a Pound of Mushrooms<\/h3>\n

Borrowing Calm in the Kitchen<\/a>\u2019s technique for roasting mushrooms, I developed a delicious, earthy and creamy soup recipe that is simpler and does not include the dairy or gluten from her approach.<\/p>\n

Instead, raw walnuts add creaminess to this easy soup.<\/p>\n

I imagine that white button mushrooms would work. \u00a0You may not need to roast them as long.<\/p>\n