Medley of Mushrooms Soup

Medley of Mushrooms Soup

There is something about mushrooms that feels so rich and decadent.. I  am always looking for creative ways to prepare them for my family.  With the recent drop in temperature I was craving a hot bowl of soup.  So I created this delicious medley of mushroom soup.  It is simple to make but rich in flavor and aroma and instantly became a family favorite! Bon appétit!

6
Servings
196
Calories Per Serving
Deliver Ingredients

Notes

*To make a bouquet garnis combine a couple of sprigs of fresh rosemary, oregano and thyme.  Tie together with twine.  If you do not have fresh herbs use 1/2 tsp each of dried rosemary, oregano and thyme. Place in small square of cheese cloth and tie with twine to close.

** for a dairy free version replace the crême fraîche or Greek yogurt with coconut milk or omit altogether.

Ingredients

F

  • 2 Tablespoons extra Virgin Olive Oil
  • 1 bouquet garnis *
  • 8 garlic cloves - crushed
  • 4 Cups organic vegetable stock
  • 4 Ounces Shiitake Mushrooms
  • 6 Ounces Portabella Mushrooms
  • 2/3 Cups Marsala or Madeira wine
  • fresh ground Celtic salt and pepper to tasteIn a large crock pot heat olive oil Add chopped onion and sauté over low heat until
  • 16 Ounces Crimini Mushrooms
  • 1 onion - coarsely chopped

To Serve

  • crême fraîche or Greek yogurt
  • fresh ground pepper
  • fresh parsley

Directions

F

In a large crock pot heat olive oil.

Add chopped onion and sauté over low heat until translucent - about 2 minutes.

Add the crushed garlic.  Tear or cut all mushrooms into chunks and add to pot. Add fresh ground salt and pepper to taste.

Increase heat and cook covered until mushrooms have softened and have released their juices - about 5 minutes.  Stir as needed to keep mushrooms from scorching.

Add the Madeira or Marsala wine along with the vegetable stock and drop in the bouquet garnis.  Bring to a boil, then reduce heat and simmer for another 15 minutes until mushrooms are fully cooked.

Remove bouquet garnis and ladle half to 2/3 of the soup in to a blender and pulse to form a coarse purée. Return to pot and blend with remaining soup.
 

To Serve

Ladle into warm bowls and top with a spoonful of crême fraîche or Greek yogurt, fresh parsley torn into small pieces or chopped.  Add freshly ground pepper to taste.

Serve and enjoy!

Nutritional Facts

Total Fat
10g
14%
Sugar
11g
12%
Saturated Fat
8g
33%
Carbohydrate, by difference
24g
18%
Protein
4g
9%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
19mg
2%
Choline, total
39mg
9%
Copper, Cu
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
49µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Niacin
5mg
36%
Pantothenic acid
2mg
40%
Phosphorus, P
142mg
20%
Selenium, Se
31µg
56%
Sodium, Na
442mg
29%
Vitamin D (D2 + D3)
32µg
100%
Water
242g
9%
Zinc, Zn
1mg
13%

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.