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
Ingredients
- 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
Instructions
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Sauté chopped onions and garlic in butter until fragrant (do not brown).
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Add chopped mushrooms and sauté for about 3 additional minutes, until mushrooms start to cook.
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Cover vegetables with 1 cup cooked wine and sauté 1 minute more.
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Add vegetable broth and 2 additional cans of water.
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Let simmer for about 30, stirring occasionally.
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Puree soup with an immersion blender until smooth and creamy.
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Add sage and salt and pepper, to taste. Add parmesan.
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For a creamier soup, add heavy cream.
Recipe Notes
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.
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