Mushroom Soup with Winter Vegetables

A hearty winter vegetable soup recipe consisting of caramelized onions, wild mushrooms, carrots, and butternut squash. Make this fresh and delicious dish from scratch now, then freeze it to savor later. This warming vegetarian healthy recipes is filled with healthy veggies. A great appetizer recipes for the whole family.

Note: Headspace should be left in containers holding liquid to allow for expansion when frozen.

Ingredients
2 head(s) Garlic
6 tablespoon(s) Unsalted Butter
2 large Onions, chopped
1 1/2 pound(s) Assorted Wild Mushrooms, sliced, stems reserved
8 Carrots, peeled and cut into 1/2-inch pieces
2 Ribs Celery, chopped
8 sprig(s) Fresh Parsley
1/4 cup(s) Chopped Fresh Parsley
1 Bay Leaf
1 (about 2 1/4 pounds) Butternut Squash, peeled, seeded, and cut into
1/2-inch cubes1 cup(s) Light Red Wine, such as pinot noir
2 teaspoon(s) Salt
1/2 teaspoon(s) Coarse-Ground Pepper
2 tablespoon(s) Fresh Lemon Juice

Directions:

Roast the garlic: Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon butter, wrap in foil, and roast until soft -- about 45 minutes; let cool and squeeze to release the roasted meat. Discard the skins and set meat aside.

Make the vegetable stock: Melt 1 tablespoon butter in large saucepan. Add half the onions and cook over low heat until caramelized -- about 25 minutes. Add the mushroom stems, half the carrots, and the celery and cook until soft -- about 10 minutes. Add 8 cups water, parsley sprigs, and bay leaf, increase heat to high, and bring to a boil. Reduce heat to low and simmer for 45 minutes. Strain and discard the solids. Add enough water to bring stock to 6 cups. Set aside.

Make the soup: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Cook the mushrooms in thirds, adding an additional 1 tablespoon butter with each batch, until golden -- about 3 minutes per batch. Add the remaining onion and cook until softened -- about 3 minutes. Add the squash and remaining carrots and cook for 2 minutes. Add the red wine, salt, pepper, roasted garlic, and reserved vegetable stock, stir to combine, and bring to a boil. Reduce heat to low and simmer until vegetables are tender -- about 25 minutes. If freezing, skip to Step 4. Stir in chopped parsley and lemon juice and serve immediately.

Freeze the soup: Cool soup completely, transfer to an airtight container, and freeze for up to 2 months. To serve, thaw soup in the refrigerator. Place thawed soup in a large saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for 5 minutes. Stir in chopped fresh parsley and lemon juice.