Mushroom-Eggplant Soup
Mushroom-Eggplant Soup is an moderately easy dinner. Made with 2 tbsp. olive oil, 1 c. sliced onions, 1 clove garlic, minced, 2 c. mushrooms, chopped and 1/2 tsp. fresh or dried thyme, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
🔗 Recipe adapted from RecipeNLG-Full
Heat oil in a large, heavy saucepan.
Add the onions and saute until tender, about 8 minutes.
Add the garlic and mushrooms and saute another few minutes, then stir in the thyme.
Add the eggplant, tomatoes and stock and simmer gently until the eggplant is tender, about 20 minutes.
Allow to cool briefly then purée in blender or food processor.
You may have to do in batches.
Return the purée to saucepan.
Season with salt and pepper.
Stir in the sliced mushrooms.
Add cooked small pasta, if desired.
Simmer 5 more minutes.
Serve.
Makes 6 to 8 servings.
🍷 Perfect Pairings
Complete your meal with these
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