Soups

Mushroom Soup

Name: Mushroom Soup
Ingredients: 1 ½ lbs button mushrooms, sliced; 2 medium yellow onions, diced; 2 medium carrots, diced; 2 celery stalks, diced; 2 cups assorted bell peppers, diced; 6 garlic cloves, sliced; Dried herbs to taste; 2 medium Yukon Gold potatoes, mashed dry; ½ tsp red pepper flakes; ½ lemon, zested and juiced; 2 tbsp flour; 6 cups low-sodium chicken broth; 2 cups whole milk; Extra virgin olive oil (EVOO)

A hearty and flavorful mushroom soup made with a variety of vegetables and herbs.

soup mushroom vegetarian

Instructions

Sauté all vegetables and mushrooms on medium heat until very soft, but not browned, about 7 or 8 minutes. Add garlic, herbs, and red pepper flakes for the last 3 minutes, then remove everything to a large stock pot.
Deglaze the pan with some broth and add that to the pot.
Stir in 1 tbsp of flour, followed by 1 cup of milk and 3 cups of broth, and repeat that one more time.
Incorporate the mashed potatoes and add lemon zest and juice.
Simmer for 15 minutes.
Adjust seasoning and add flavor cubes if desired.
You can puree all or half of the soup, or eat it as is.

Notes

Use a variety of mushrooms for added depth of flavor.
Adjust the amount of red pepper flakes to your desired level of heat.
For a vegetarian version, substitute vegetable broth for the chicken broth.

Variations

Add cooked chicken or turkey for a heartier meal.
Stir in a splash of cream or crème fraîche for a richer texture.
Top with croutons or a drizzle of truffle oil for extra flavor and texture.