Creamless Mushroom Soup

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny", recipe by Naidre Miller. This book is geared to new cooks and non-cooks.

Ingredients Nutrition

Directions

  1. Melt butter over medium-high heat in a large soup pot.
  2. Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes.
  3. Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes.
  4. Add stock and salt and pepper to taste and simmer, covered, for 30 minutes.
  5. Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.).
  6. Adjust seasonings, and serve in bowls with a sprinkle of parsley.
Most Helpful

5 5

This is a delicious and flavorful soup and perfect for vegetarians and vegans (leave out the butter and use Earth Balance or olive oil). That being said, I'm not sure what I did wrong, but I found it impossible to cook 2 lbs of mushrooms in 2 TBSP of butter after sauteeing the other vegetables. The mushrooms soaked up everything and there was no way they were going to get soft. So, I added a little vegetable broth and cooked them in that until they were soft (about 20 minutes or so). I used all vegetable broth and pureed some of the soup and left the rest chunky as the author suggested. I served mine with little toasts over it and some melted guyere cheese (like French onion soup).

5 5

Quick and easy...just what I was looking for. I cut all of the vegetables (no leeks since I didn't have any on hand) into very small pieces and used some of the stock to cook the vegetables as noted in other reviews. I ended up adding more stock, maybe because I cut the recipe down so much? Delicious!

5 5

flawless. i loved this soup and so did everyone else who tried it. it is so good if you sprinkle a little parmesean on top too. thanks!