Roasted garlic for the compound butter in which to saute the musrooms!
Want to go to bed assured that you will not be attacked by fictitiously stereotypical vampires? Well this is the soup for you! Warm, garlicky, and delicious, the light browning of the garlic softens the flavour in this dish. Based on The Christopher's Garlic Soup recipe from the Garlic Lover's cookbook.
Try it with yolks as the original recipe calls for, or go the frugal route and just use whole eggs. The end product with yolks only is creamier, whereas the softly cooked egg whites in the latter may remind one of egg drop soup. Work with what you have as always!
8 Cups Beef Broth [any broth will due really]
14 Cloves Garlic [I just use a whole head, which varies from 12-20 cloves]
2 Tablespoons Butter
2 Tablespoons Minced Parsley
1 Tablespoon Flour
1/4 Teaspoon Pepper
3 Eggs, beaten, or 6 egg yolks
Mince garlic, and brown very lightly in butter with minced parsley stirring constantly.
Add flour and lighty brown.
Slowly add broth and pepper while stirring, and simmer 30-60 minutes.
Temper yolks, and add to soup, or just crack the whole eggs in and stir.
Here is the soup served with sauteed mushrooms, sourdough bread, and Oaxaca cheese
