Mushroom Vegetable Soup Recipe

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Mushroom Vegetable Soup

Kitchen Crew


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1 lb
mushrooms, fresh
2 Tbsp
1 c
carrots, finely chopped
1 c
celery, finely chopped
1 c
onion, finely chopped
garlic clove, minced
13.75 oz
beef broth, condensed cans
2 c
1/4 c
tomato paste
2 tsp
parsley flakes
bay leaf
1/2 tsp
2 Tbsp
dry sherry


1Wash mushrooms; slice half of them and set aside.
2Chop remaining mushrooms and saute them in 1 tablespoon butter in a large pot; add all the vegetables (except the sliced mushrooms) and cook 6-7 minutes, stirring often.
3Stir in all other ingredients except the mushrooms, the remaining butter, and the sherry; simmer, covered, for 1 hour.
4Puree soup in the blender or food processor fitted with steel blade.
5Saute the sliced mushrooms in the remaining 1 tablespoon of butter.
6Return pureed soup to pot; and sauteed mushrooms and sherry.
7Reheat over moderate heat, stirring.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy