Prep 15 mins
Cook 30 mins
In this recipe, I use approximately 20-25 cloves of garlic. I use the cloves whole, but you can mince or slice them to your preference. Don't be afraid to try garlic soup if you've never had it. It isn't nearly as intense as you'd think. The soup can be served many ways: I served mine over tri-flavored pasta, butter beans and topped it with cheese while my boyfriend ate his with sesame seeds, lemon juice, soy sauce, and Thai basil.
- 1 gallon water
- 8 ounces marsala wine
- 4 ounces low sodium soy sauce
- 1⁄4 cup butter
- 2 heads garlic, separated and skinned
- 12 ounces portabella mushrooms, sliced
- 12 ounces shiitake mushrooms
- 3 carrots, sliced
- 4 stalks celery, chopped
- 1 bunch green onion, diced
- 1⁄2 sweet onion, diced
- 4 bay leaves
- 2 teaspoons pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 teaspoons Bell's seasoning
- Bring the water and garlic to boil. In the mean time, add 1 tablespoon of butter to a skill and sauté mushrooms until soft.
- Add all of the remaining ingredients and boil over medium-high heat for 30 minutes.
- If your Shiitake Mushrooms don't come with a Rosemary Garlic Sauce, add an additional 1/8 cup of butter, 2 cloves of garlic, and 1 tsp rosemary.
- Add salt to taste. And serve to your preference.