3 heads garlic, separated into cloves
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1 teaspoon red chili flakes, or to taste
salt, to taste
pepper, to taste
6 cups cold water or vegetable stock
2 whole bay leaves
1 (12-ounce) package sliced mushrooms of choice (I use crimini)
vegan margarine, for cooking
2 tablespoons white flour
This recipe is a modification of Garlic Soup.
1. Place garlic cloves into a bowl and pour boiling water over them.
2. While it sits, add the carrots, celery and onions to a large, cold pot with enough oil to lubricate. Turn the heat to med-low. Add the red chili flakes and salt and pepper once the onion and celery are becoming translucent. Peel the garlic and throw it in the pot. Don't turn the heat up too high or the garlic will burn. Cook for a minute or two then pour in the cold water or stock and add the bay leaves. Simmer for an hour. Cool, blend in batches and set aside.
3. In another pot, saute the mushrooms on med-high in a bit of margarine until soft and browned well. Add the flour and stir well. It should cling to the mushrooms and be super powdery at first, then turn into brownish clumps.
4. Slowly pour the garlic base into the pot, stirring constantly. Continue stirring until the soup thickens. Serve!
Source of recipe: I really wanted mushroom soup and had a whole bunch of garlic soup in the fridge. Garlic and mushrooms are best friends, so it only seemed natural.