Vegetarian Mushroom Soup

Recipe

Soup, Chili & Stew
Vegetarian Mushroom Soup

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User Rating

4.83 out of 5 stars
Rate it:
6 ratings

Recipe Data

6
Servings
8hr
Prep
8hr10min
Total

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Description

Make this soothing vegetarian mushroom soup for the crisp autumn days.  

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
5 (1/2-oz. each) pkgs. Melissa's dried mushroom medley
4 c. water
¼ c. Hy-Vee salted butter
1 (8-oz.) pkg. Melissa's assorted pearl onions, peeled
2 medium Melissa's shallots, chopped
1 (8-oz.) pkg. baby bella mushrooms, sliced
2 tbsp. Hy-Vee all-purpose flour
2 tbsp. Hy-Vee chopped pecans
2 tsp. Spice World minced garlic
1 (32-oz.) container Hy-Vee vegetable cooking stock
½ c. dry sherry cooking wine
2 tbsp. fresh sage, chopped; plus sprigs for garnish
2 tbsp. fresh thyme, chopped; plus sprigs for garnish
2 tbsp. Gustare Vita red wine vinegar

Things To Grab

  • 4-quart Dutch oven

Directions

  1. Soak dried mushrooms in water overnight (about 8 hours). Drain mushrooms, reserving 1 cup soaking water. Remove stems, if necessary. Cut mushrooms into 1-1/2-inch pieces; set aside. 

  2. Melt butter in a 4-quart Dutch oven. Add pearl onions and shallots. Cook over medium heat for 2 to 3 minutes or until translucent, stirring occasionally. Add rehydrated baby bella mushrooms. Stir in flour; cook and stir over medium-low heat for 4 to 5 minutes or until golden brown. Stir in pecans and garlic; cook for 1 minute more. 

  3. Remove Dutch oven from heat. Add stock dry sherry, 1 cup reserved mushroom water, 2 tablespoons sage, 2 tablespoons thyme, and vinegar. Return to heat. Simmer, covered, over medium-low heat for 30 to 45 minutes or until mushrooms and pearl onions are tender. Garnish with sage and thyme sprigs, if desired. 

Nutrition facts

Servings

230 Calories per serving
1-3/4 cup

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 20mg
  • Sodium: 560mg
  • Total Carbohydrates: 24g
  • Protein: 5g

Daily Values

0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%

Recipe Source:

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