Creamy Mushroom Soup Recipe
Submitted By: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
- Gruyere or other melting cheese, shredded
Serves / Yields
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.
You can use other greens, such as spinach, kale, mustard greens, or turnips greens. I like arugula for its peppery flavor.
This recipe has no comments. Be the first to submit a comment!