many mushroom soup
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.
prep time
15 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- - cooking spray
- 3 medium shallots, finely chopped
- 8 ounces cremini mushrooms, cleaned and finely chopped
- 4 ounces shitake mushrooms, chopped finely without stems
- 1 clove garlic, minced
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon sage, dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth, reduced sodium
How To Make many mushroom soup
-
Step 1Spray a large saucepan with nonstick spray and heat over medium heat. Add the shallots; cook, stirring often, until soft, about 2 minutes.
-
Step 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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Step 3Add the thyme, sage, salt and pepper; cook 30 seconds.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
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