Creamless Mushroom Soup

READY IN: 1hr 5mins
Recipe by KateL

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.

Top Review by Gingersnap in Midwe

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).

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.

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