Many-mushroom soup
1
Points®
Total time: 37 min • Prep: 14 min • Cook: 23 min • Serves: 4 • Difficulty: Easy
Warming and brothy, this is an easy vegetarian winter soup you'll return to again and again. You can safely double or triple this recipe for leftovers or to freeze—or both. We suggest using two types of mushrooms for the texture and flavor variation, but you can experiment with various combinations (just use a total of 12 ounces) to find the taste that you like you like best. Shiitake mushrooms have an earthy flavor. They do have woody stem that’s too tough to eat, so you’ll need to remove those, but the caps are wonderfully tender. Cremini mushrooms, which may be labeled baby bella or baby portobella, have a browner color, firmer texture, and a more robust flavor than white mushrooms.
Ingredients
Cooking spray
2 spray(s)
Shallot
3 medium, chopped finely
Cremini mushroom
8 oz, cleaned and chopped finely
Shiitake mushroom
4 oz, discard stems, caps chopped finely
Garlic
1 clove(s), minced
Dried thyme
½ tsp
Ground sage
½ tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Vegetable broth
4 cup(s), reduced sodium
Instructions
1
Spray a large saucepan with nonstick spray and heat over medium heat. Add the shallots; cook, stirring often, until soft, about 2 minutes.
2
Add the mushrooms and garlic; cook, stirring often, until the mushrooms give off their liquid and it evaporates to a glaze, about 5 minutes.
3
Add the thyme, sage, salt and pepper; cook 30 seconds.
4
Pour in the broth; bring to a simmer, scraping up any browned bits on the pan's bottom with a wooden spoon. Reduce heat and simmer uncovered 15 minutes, stirring occasionally.
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