Creamy Mushroom Soup

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

Yield: 4

Featured Ingredients

We grind this high-grade Tellicherry pepper in small batches every week, for the freshest, most pungently pepper taste. Sifted through a... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.0 oz)
The sweet, earthy, piney flavor of powdered nutmeg seasoning is called for in both sweet and savory dishes in cuisines worldwide. This... Size Options
$9.48 Glass jar, 1/2 cup (wt. 2.3 oz)

Creamy Mushroom Soup Recipe

  • 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
  • {{ buttonText }}
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.

Yield: 4
Helpful Hints

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


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


No ratings yet. Be the first!