Many Mushroom Soup

By M L
@mcmaven

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 vote

Serves:

Prep:

15 Min

Cook:

20 Min

Ingredients

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: cooking spray
3 medium: 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: salt
1/4 tsp: black pepper
4 c: vegetable broth, reduced sodium

How to Make Many Mushroom Soup

Step-by-Step

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