Vegetarian Mushroom Soup

The aroma of sautéeing mushrooms, onions, garlic, butter and a dash of Cabernet Sauvignon filled my apartment. Oh, my, was I going to have a nice meal this evening. I had, had mushroom soup in mind for awhile and actually had never made it (I know, weird, right?) until last night. It’s a really simple recipe that comes together pretty quickly. You can use portobello, white or cremini mushrooms, or whatever you have on hand. I used a combination of portobello and white. It’s also a recipe that you can tweak, which is what I did after finding a basic recipe online. Enjoy with a piece of crusty French bread and a glass of wine!

  • 1TB butter, (may need 2)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-2 tsp of dried thyme (I also added 1 tsp. of rosemary
  • 4-5 cups of sliced mushrooms (I used 6 cups because they cook down)
  • 1 potato, diced
  • 1/4 C. flour
  • 4 C. vegetable stock
  • 1/4 C. red wine
  • Salt and pepper to taste

1. In saucepan, melt the butter over medium heat, add the onions and garlic, thyme, salt and pepper. Cook until softened.

2. Add mushrooms and potato, continue to cook over medium heat. Add the wine if you are using wine. Let simmer until the vegetables are tender. About 10 minutes.

3. Add flour, stir and break up any lumps of flour. About 1 minute. Add vegetable stock and bring to a boil. Reduce the heat and simmer until the broth is thickened.