Sunday, December 1, 2013

simple mushroom soup

There is so much flavor in this bowl than any photo could suggest. I have made mushroom soups before using fancier mushrooms, but these simple button mushrooms give a beautiful flavor. Really good with crusty bread, but all I had were these little crackers.

14 mushrooms
1 medium yellow onion
1 celery stalk
1/2 of an orange pepper
3 cloves garlic
1 tsp dried thyme
black pepper, to taste and I recommend a good bit
1/2 cup red wine
1/2 cup chopped parsley
2 1/2 cup low sodium vegetable broth

Roughly chop the vegetables. Saute the onion, celery, orange pepper, and garlic in a bit of olive oil over medium high heat. Cook for a couple of minutes, add the mushrooms and cook a couple more minutes, until things start to caramelize and the pan is dry. Add the thyme, black pepper (I added probably at least 1/2 tsp), and wine, and cook for 2 more minutes. Add the broth, and once the soup starts to boil, cover and reduce heat to a low boil and cook for 20 minutes. When it has cooled a bit, puree in batches. Return to the pot and re heat. Season with a bit of salt if necessary.

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