February 17, 2010
My Favorite Mushroom Soup
I eat a lot of mushrooms. I've always liked them, even as a child. One of my favorite things to do with mushrooms is to make soup. A lot of people think of a creamy soup when they think of mushrooms, but my favorite is not only creamless, it's actually vegan as well.
Mushrooms are really quite versatile and I've made variations of this soup over time, but I have to say this is my favorite version. When steeped in water mushrooms give you a very "beefy" broth without the cholesterol. What's not to like about that?
This soup is easy, quick and delicious. In no time you have a steaming pot of soup that is not only healthy, but is also hearty and satisfying. Who says the two have to be mutually exclusive?
What You'll Need:
Extra virgin olive oil
1 small onion, cut into strips (Note: Sometimes I use red onions, sometimes I use white or yellow. This time around I used yellow.)
1 leek, chopped
2 tablespoons of fresh rosemary, chopped fine (Note: If you don't have fresh, you can use 1 teaspoon of dried, but the fresh really is best with this soup.)
A generous pinch of sea sat
Finely ground black pepper
2 cups of button mushroom slices
2 cups of crimini or baby bella mushroom slices
4 cups of water
2 cups of spinach leaves, chopped roughly
In a large to medium pot saute onions and leeks with sea salt, black pepper and rosemary in a little extra virgin olive oil, stirring often until slightly caramelized:
This is the only place that you are adding seasonings so be generous. You want roughly a teaspoon of sea salt and up to a teaspoon of black pepper depending on how "spicy" you like things.
Add mushrooms and stir to mix:
Don't worry about cooking the mushrooms before the next step. They are going to cook in the water and form the broth of the soup, just like you are making mushroom broth.
Add water and again stir to mix:
Cook mushrooms at a simmer until broth darkens and mushrooms are tender. This usually takes about 20 to 25 minutes.
Next add spinach leaves:
Cook and additional 2 to 3 minutes until spinach wilts:
Notes: Sometimes I add in fresh thyme too, but for the most part I prefer this with the rosemary alone.
Posted by Dianne at February 17, 2010 10:03 AM
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I love leeks and rosemary and my husband loves spinach and mushrooms! This sounds like the perfect heart healthy marriage of a recipe!
Posted by: Noelle Markus at February 17, 2010 9:05 PM
It makes really good leftovers too. I just had some today for lunch!
Posted by: Dianne at February 18, 2010 1:14 PM