Apologies for this poor-quality picture. This mushroom soup contains wine, and whenever I cook with wine, the smell is so fantastic that I can't help but eat it as soon as possible! After making the mistake on day one, I told myself that on day two of the soup, I would take pictures. I took this one and then forgot to take another picture of it displayed nicely in a bowl because once again, the smell of the wine made me stop thinking and just devour the soup in front of me!
This soup is amazingly delicious, very simple/easy to make, and very healthy. It is everything that I love about soup. :) I LOVED the clear broth, the texture of the mushrooms, the wine added to the broth. YUM YUM YUM! I will make this soup again and again in my future. I hope you enjoy it too!
I found the recipe at oneperfectbite, a blog that I discovered and enjoy. I changed some things about it, but the recipes at that blog are def. worth checking out! For this soup, use any combo of mushrooms that you desire. I used 10 oz. of normal grocery store mushrooms and 4 oz. of shittake mushrooms and it was really good. Someday, when we move, I will join a foraging mushroom club and use wild mushrooms in the soup. Or, if you are blessed with a good grocery store nearby, you could try new/foreign mushrooms to open up new possibilities for your palette. :) This soup made 4 hearty servings which lasted for two meals with a slice of bread on the side.
Ingredients:
*5 tbsp. butter
*1 onion, chopped
*14 oz. mushrooms, sliced
*1 tbsp. flour
*2-4 cloves minced garlic
*2 red potatoes, cubed (with skin on)
*4 cups of vegetable broth
*1/2 cup of water
*spices (I used marjoram and thyme from the garden)
*1/2 cup of white wine
*salt to taste
*Sour cream (optional topping)
Directions:
1) Melt the butter and saute the onion until it is tender. Stir in the flour and garlic, stir constantly for 1 minute.
2) Stir in the mushrooms, stirring constantly for 1 minute. Add the broth, water, and spices of your choice.
3) Bring to a boil and then simmer on low for 10 minutes. After this, add the potatoes. Simmer on low for 5-10 minutes or until the potatoes are tender. Add the wine and salt to taste. Pour into bowls and serve with a spoonful of sour cream and a slice of your fave bread if interested. Enjoy!
Comments:
*You can use dried mushrooms if you want. Simply pour warm milk over them in a separate bowl for a few minutes, drain the milk and add the mushrooms to your soup. I used fresh mushrooms in mine this time.
*The original recipe used white potatoes, so if you have a preference for them, you can use them instead of red potatoes. Also, if you don't like potato skins, you can peel them for the soup. I really enjoyed the taste of red potatoes and their skins in this soup, but everyone has different tastes, so I wanted you to know of other options.
*There isn't much to say, really. This soup is easy to make and has only a few ingredients and tasted fantastic. It's hard to go wrong with a soup like this!
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