Creamy Mushroom Soup Recipe

Creamy Mushroom Soup Notes

A hearty vegetarian first course

Ingredients

• 1 shallot, roughly chopped
• 2 Cups roughly chopped assorted mushrooms (button, crimini, oyster, shitake, portobello, etc)
• 2 Cups vegetable broth
• 1 Cup roughly chopped arugula
• Black pepper to taste
• Dash of nutmeg
• Dash of vermouth
• Croutons
• Gruyere or other melting cheese, shredded

Serves / Yields

4

Preparation Instructions

Put shallots, mushrooms, and broth in a saucepan and heat to boiling. Reduce heat and cover. Simmer for 1/2 hour. Add arugula and simmer for another 15 minutes. Pour into a blender and blend till smooth. Pour back into the saucepan and bring to a low simmer. Add black pepper, nutmeg, and vermouth and mix well. Ladle into individual ramekins. Sprinkle croutons and cheese. Put under the broiler for a few minutes to melt and brown the cheese.

Helpful Hints

You can use other greens, such as spinach, kale, mustard greens, or turnips greens. I like arugula for its peppery flavor.

Credit

This recipe was provided by Mabel Menard from Chicago.

Cuisines, Courses and Ingredients

• American, French, Main Dish, Mushroom, Soup

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