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Creamy Mushroom Soup

creamy_mushroom_soup_3.jpg


I have long wanted to find a recipe for a creamy mushroom soup that's not loaded with margarine, because it tends to overpower the flavor of the mushrooms. I found this recipe, and after making a few tweaks I was able to reach the consistency and flavor I was looking for.

No, it's definitely not pretty. After blending the soup, it ended up a shade of grayish brown, but it definitely tastes good.






Creamy Mushroom Soup

2 Tbsp. extra virgin olive oil
2 cloves garlic, diced
1 yellow onion, diced
2 Yukon Gold potatoes, peeled and diced
10 button mushrooms, diced
6-8 baby portobello mushrooms, sliced
1/4 cup white wine
4 cups plain unsweetened soy milk
Salt and pepper, to taste
3 tsp. sweet white miso
Finely minced fresh parsley for garnish

•Heat the oil in a large pot over medium heat and sauté the garlic and onions for 2 to 3 minutes.

•Stir in the potatoes and mushrooms and sauté for an additional 2 to 3 minutes.

•Add the wine, soy milk, salt, and pepper. Cover and bring to a boil. Reduce the heat to low and cook for 1 hour.

•Pour the soup into a blender, or use a hand blender, and blend until creamy, then add back to the pot.

•Spoon a small amount of the soup into a bowl and dissolve the miso in it. Stir back into the soup and cook over very low heat, uncovered, for 3 to 4 minutes to activate the enzymes in the miso.

•Season with salt and pepper and serve garnished with fresh parsley.

Makes 4 to 5 servings


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Comments ( 5 )

jess :

this looks amazing. im so trying that one.

mandra :

yeahhh, i love mushroom, i will try this stuff....

Niranjan Amarnath :

WOW! Yum! I'll try this right away!

Dwanny :

What can I substitute for the wine? I know wine can add a subtle flavor, but I prefer not to buy it.
Thanks,

Lena :

It's a great choice to try for all mushroom lovers!

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