Mushroom Vegetable Soup

Recipe by Michelle S.
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean mushrooms, slice half and set aside. Chop remaining mushrooms and saute them in 1 T. butter in a large soup pot.
  • Add all remaining vegetables (except the SLICED mushrooms) and cook 6-7 minutes, stirring often.
  • Stir in broth, water, tomato paste and seasonings.
  • Simmer, covered for 1 hour over low heat.
  • Remove bay leaf.
  • In a large skillet, melt remaining butter and saute sliced mushrooms till tender.
  • At this point if you do not want sliced mushrooms in the finished product ADD mushrooms to soup pot, if you want sliced mushrooms in the finished product set them aside.
  • Puree soup in a blender in batches. Take care to hold on to the cover as this is a HOT mixture and the cover will fly off if you don't.
  • Return mixture to soup pot. Add the sherry and if you reserved the sliced mushrooms add them to the pot now.
  • Heat gently, stirring often.
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