many mushroom soup
(1 rating)
This is essentially a non-fat, soup that still feels hearty because of the earthy flavors of the mushrooms. Creminis and portabellos are great, but use whatever variations you like. I've also successfully added lentils to this soup to up the protein factor a little.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For many mushroom soup
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cooking spray
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3 mdshallots, finely chopped
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8 ozcremini mushrooms, cleaned and finely chopped
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4 ozshitake mushrooms, chopped finely without stems
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1 clovegarlic, minced
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1/2 tspthyme, dried
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1/2 tspsage, dried
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1/2 tspsalt
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1/4 tspblack pepper
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4 cvegetable broth, reduced sodium
How To Make many mushroom soup
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1Spray a large saucepan with nonstick spray and heat over medium heat. Add the shallots; cook, stirring often, until soft, about 2 minutes.
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2Add the mushrooms and garlic; cook, stirring often, until the mushrooms give off their liquid and it evaporates to a glaze, about 5 minutes.
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3Add the thyme, sage, salt and pepper; cook 30 seconds.
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4Pour in the broth; bring to a simmer, scraping up any browned bits on the pan’s bottom with a wooden spoon. Reduce heat and simmer uncovered 15 minutes, stirring occasionally.
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5Note: Be careful not to get the soup too salty... If you can't find low-sodium broth, you may want to cut back on the salt.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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