Vegetarian Red Wine Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbs. unsalted butter1/2 cup carrots, peeled and chopped1/2 cup onion, chopped1/2 cup celery, chopped1/2 cup leeks, only the white part, chopped2 cloves garlic, crushed or finely chopped3/4 cup green beans, bite-sized pieces1/2 tsp. fresh thyme1 fl. oz dry red wine1 pound sliced fresh brown or white mushrooms3 cups water2 heaping tsp low sodium vegetable bouillon granules
1. Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, garlic, green beans, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in wine, thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes.
2. Mix granules and warm water until dissolved then pour into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes.
FOOTNOTES
The original author suggested adding prepared wild rice into the soup at the end of cooking. I have not yet tried this but will next time.
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELING2.
2. Mix granules and warm water until dissolved then pour into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes.
FOOTNOTES
The original author suggested adding prepared wild rice into the soup at the end of cooking. I have not yet tried this but will next time.
Number of Servings: 4
Recipe submitted by SparkPeople user TRAVELING2.
Nutritional Info Amount Per Serving
- Calories: 90.3
- Total Fat: 3.4 g
- Cholesterol: 7.8 mg
- Sodium: 46.7 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.2 g
- Protein: 4.3 g
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