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many mushroom soup

(1 rating)
Recipe by
Milwaukee, WI

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.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For many mushroom soup

  • cooking spray
  • 3 md
    shallots, finely chopped
  • 8 oz
    cremini mushrooms, cleaned and finely chopped
  • 4 oz
    shitake mushrooms, chopped finely without stems
  • 1 clove
    garlic, minced
  • 1/2 tsp
    thyme, dried
  • 1/2 tsp
    sage, dried
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 4 c
    vegetable broth, reduced sodium

How To Make many mushroom soup

  • 1
    Spray a large saucepan with nonstick spray and heat over medium heat. Add the shallots; cook, stirring often, until soft, about 2 minutes.
  • 2
    Add the mushrooms and garlic; cook, stirring often, until the mushrooms give off their liquid and it evaporates to a glaze, about 5 minutes.
  • 3
    Add the thyme, sage, salt and pepper; cook 30 seconds.
  • 4
    Pour 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.
  • 5
    Note: 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.

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