Many Mushroom Soup
1 photo of Many Mushroom Soup
By
M L
@mcmaven
1
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.
Rating:
★★★★☆ 1 vote4
Serves:
4
Prep:
15 Min
Cook:
20 Min
Ingredients
-
·cooking spray
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3 mediumshallots, 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
- Spray a large saucepan with nonstick spray and heat over medium heat. Add the shallots; cook, stirring often, until soft, about 2 minutes.
- Add the mushrooms and garlic; cook, stirring often, until the mushrooms give off their liquid and it evaporates to a glaze, about 5 minutes.
- Add the thyme, sage, salt and pepper; cook 30 seconds.
- 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.
- 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.
About Many Mushroom Soup
Course/Dish: Cream Soups
Other Tag: Quick & Easy
