Creamy Mushroom Soup Recipe

Submitted By: Mabel from Chicago.

Creamy Mushroom Soup Notes

A hearty vegetarian first course. For a low-sodium soup, make sure you use low-sodium vegetable broth.

  • 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


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.

Quick Shopping List

Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
Nutmeg, Whole Or Ground
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 2.25 oz.

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