January 17, 2008
Double Mushroom Soup
It started snowing about an hour ago and we're supposed to get 3-5 inches of accumulation. When it started snowing I decided to make some soup for lunch, because snow automatically makes me think of soup. I thought about making some Maryland Crab Soup, but decided to save that for another day. Instead I thought it might be good to make some Double Mushroom soup instead.
Double Mushroom soup is very versatile and it's just perfect for when you want something beefy, but don't necessarily want beef. You can mix and match ingredients and broths, but the mushrooms come together perfectly to create a healthy alternative to French Onion soups, which can have a lot of fat in them. The mushrooms and broth definitely give the soup a "beefy" kick that hits the spot on a cold winter day!
Oh and on a side note...Let it snow! Let it snow! Let it snow! ;o)
What You'll Need:
Extra virgin olive oil
1 onion, cut into strips
A pinch of sea salt (Note: The broth I made the other day didn't have salt in it. If the broth you are using is salted you can omit the pinch of salt.)
Freshly ground black pepper
1-3 tablespoons of fresh rosemary removed from the stem
2 large portobella mushroom caps, sliced
6-8 button mushrooms, sliced
1 quart of mushroom broth
In a medium sized pot sauté onions until slightly caramelized with rosemary, sea salt and black pepper.
After the onions are tender add the mushrooms and cook for 2-3 minutes until mushrooms are slightly tender, but not falling apart.
Add mushroom broth and bring to a quick boil. Reduce heat to a simmer and cook for 30 minutes to an hour. (Note: The longer the soup cooks the more the mushrooms add to the flavor of the soup making it more "beefy".) Serve warm.
Notes: You can use thyme instead of rosemary, but I forgot to grab some when I was at the store. You can also make mushroom broth by boiling mushrooms in water with a little sea salt and black pepper. If you don't want to use mushroom broth or don't want to make it, you can use beef or chicken broth instead. If you want you can top this soup as you would top French Onion soup with cheese and croûtons, but it's perfectly delicious and much healthier as is. Also if you make the soup as I did above it's vegan in case you need a vegan dish for a mushroom lover. :o)
Posted by Dianne at January 17, 2008 11:08 AM
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Posted by: Karen Downing at January 17, 2008 4:21 PM
Posted by: Dianne at January 17, 2008 8:14 PM
I love your mushroom soups. They look great. Thank you for sharing this on Friday Foodie Fix.
Posted by: Diane-thewholegang at June 5, 2009 2:26 PM
Wow, Dianne, those first two pictures are awesome! I'm quite a fan of snow and making soup so even here in June, this post gives me a nice cozy feeling, especially with that beautiful mushroom soup. My hubby is quite a fan of mushroom soup. I'll plan on making this in the fall and winter for us to try.
Posted by: gfe--gluten free easily at June 6, 2009 4:50 PM
This is one of my favorite soups! Very hearty, yet healthy too!
Posted by: Dianne at June 7, 2009 2:37 PM