Delicious Golden Mushroom Soup With Beef Broth Dairy Free
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 4 tablespoons olive oil
- 1 onion, sliced thin
- 4 garlic cloves, minced
- 1 (10 ounce) package cremini mushrooms, sliced
- 1⁄2 cup dry white wine
- 2 tablespoons all-purpose flour
- 1 quart beef broth
- salt
- pepper
directions
- Heat the oil in a 5 quart chef's pan or dutch oven. Add the onions, mushrooms and garlic and saute until soft and just beginning to brown. Turn up the burner to high and add the wine, scraping up any browned bits from the bottom of your pan and reduce for a minute or two until a bit creamy then add the flour, stir to coat the vegetables then add the Beef Broth while stirring. Bring up to a boil while stirring, the soup will thicken slightly (this is not a super thick soup) Then reduce heat and simmer for 10 minutes or so. Ladle a bit out to adjust the seasoning - some commercial broths can be salty so taste first. Then add your salt and pepper and enjoy! Bon Appetit!
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Reviews
-
The soup was unique, as described, SO MANY mushroom soups have heavy cream and dairy. I adore a light broth as a low-cal snack to warm my bones! I put a touch of lite sour cream on top. Changes: (because I didn't have everything in the fridge) I used baby bellas, sherry and added a bay leaf. JUST PERFECT. Thank you, Chandy.
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I added a little Worcestershire, more mushrooms and garlic than called for. I only used 4 cups of beef broth but added extra wine. I'm pretty sure the sodium content in mine is less based on the beef froth I used. I have tasted this and it is very good. Will have pre spagetti & meatsauce dinner tonight. Great site and thanks for the recipe.
RECIPE SUBMITTED BY
ChandraSoleil
Manassas, Virginia