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Vegetarian Mushroom Soup

Author J'ai La Vie


  • 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


  1. Sauté chopped onions and garlic in butter until fragrant (do not brown).
  2. Add chopped mushrooms and sauté for about 3 additional minutes, until mushrooms start to cook.
  3. Cover vegetables with 1 cup cooked wine and sauté 1 minute more.
  4. Add vegetable broth and 2 additional cans of water.
  5. Let simmer for about 30, stirring occasionally.
  6. Puree soup with an immersion blender until smooth and creamy.
  7. Add sage and salt and pepper, to taste. Add parmesan.
  8. 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.