It is bitter cold here in the Northeast! That means I’m staying tucked indoors, stocked with ingredients to cook up a pot of comfort food to keep nice and toasty. So of course in this frozen January, I made some vegetarian soup that warms me up.
I recently tried Skinny Taste’s Three Cheese Tortellini and Mushroom Soup which is a fabulous recipe to check out if you’re in the mood for some tortellini. But I also love cream of mushroom soup – I might even say it’s my favorite soup – and when I was reading a recipe from another favorite blog of mine, My French Heaven, I was inspired to bring back that creamy wintery favorite.
Here’s my easy recipe that is gluten-free, vegetarian, and if your weight loss New Year’s resolution is still in tact, leave out the cream for an even skinnier meal.
Vegetarian Mushroom Soup
- 4 Tb. butter
- 3 shallots chopped
- 3 cloves garlic minced
- 24 oz. fresh mushrooms chopped (various types)
- 1 cup dry white wine
- 14.5 oz. vegetable broth 1 can
- 1 Tb. dry or fresh sage chopped fine
- salt & pepper
- 1/2 c. grated parmesan cheese
- 1/2 c. heavy cream optional
Sauté chopped onions and garlic in butter until fragrant (do not brown).
Add chopped mushrooms and sauté for about 3 additional minutes, until mushrooms start to cook.
Cover vegetables with 1 cup cooked wine and sauté 1 minute more.
Add vegetable broth and 2 additional cans of water.
Let simmer for about 30, stirring occasionally.
Puree soup with an immersion blender until smooth and creamy.
Add sage and salt and pepper, to taste. Add parmesan.
For a creamier soup, add heavy cream.
If you do not have an immersion blender, carefully transfer soup to a regular blender. Be sure to cover the top with a towel while you blend, or the steam can blow the lid off.