Winter Vegetable & Mushroom Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 159.0
- Total Fat: 4.7 g
- Cholesterol: 11.8 mg
- Sodium: 437.2 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 6.1 g
- Protein: 7.8 g
View full nutritional breakdown of Winter Vegetable & Mushroom Soup calories by ingredient
Introduction
Cream is optional, but I quite like the flavor it gives. This is great made with wild mushrooms if you can get your hands on them (if using fresh wild mushrooms, omit the dried).I generally cut the veggies into 1/2" cubes, but any size will do as long as they're all the same size (bigger pieces will take longer to cook, of course). Cream is optional, but I quite like the flavor it gives. This is great made with wild mushrooms if you can get your hands on them (if using fresh wild mushrooms, omit the dried).
I generally cut the veggies into 1/2" cubes, but any size will do as long as they're all the same size (bigger pieces will take longer to cook, of course).
Number of Servings: 6
Ingredients
-
2 oz. dried wild mushrooms
2 c. boiling water
2 T. butter, divided
1 white onion, diced
3-4 cloves garlic, smashed
1 medium turnip, cubed
1 small celeriac (celery root), cubed
1 medium rutabaga, cubed
1 large parsnip, cubed (core out tough bits)
2 c. chicken broth (or water)
1 fresh bay leaf (2 dried)
1 pound fresh mushrooms (any variety), thickly sliced
1/2 c. cream (optional)
1 handful fresh flat-leaf parsley, roughly chopped (garnish)
Directions
Soak dried mushrooms in 2 c. boiling water. Chop when rehydrated and set aside. Reserve soaking liquid.
Heat 1 T. butter in large soup pot. Saute onion till it softens and turns golden. Add garlic and saute till fragrant, about a minute. Add cubed vegetables, reserved mushroom soaking liquid, chicken broth (or water, whatever you're using), and bay leaf. Bring to a boil, then reduce flame to simmer. Let simmer till vegetables are tender (check occasionally and add more liquid if needed so they don't simmer dry). This should take about 20-25 minutes, depending on how big you diced everything.
While root vegetables are simmering, heat remaining 1 T. butter in large skillet. Add sliced fresh mushrooms and saute till mushrooms are golden brown and have given off their liquid. Remove from heat and keep warm.
When root vegetables are tender, remove from heat. Puree. Add cream if using. Add more liquid (water, chicken broth, whatever you prefer) if mixture is thicker than you like (this makes a pretty thick soup). Place puree back over low heat and add mushrooms, stirring well. Cook a few minutes, just to heat everything through. Serve garnished with parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user DAMIENDUCKS.
Heat 1 T. butter in large soup pot. Saute onion till it softens and turns golden. Add garlic and saute till fragrant, about a minute. Add cubed vegetables, reserved mushroom soaking liquid, chicken broth (or water, whatever you're using), and bay leaf. Bring to a boil, then reduce flame to simmer. Let simmer till vegetables are tender (check occasionally and add more liquid if needed so they don't simmer dry). This should take about 20-25 minutes, depending on how big you diced everything.
While root vegetables are simmering, heat remaining 1 T. butter in large skillet. Add sliced fresh mushrooms and saute till mushrooms are golden brown and have given off their liquid. Remove from heat and keep warm.
When root vegetables are tender, remove from heat. Puree. Add cream if using. Add more liquid (water, chicken broth, whatever you prefer) if mixture is thicker than you like (this makes a pretty thick soup). Place puree back over low heat and add mushrooms, stirring well. Cook a few minutes, just to heat everything through. Serve garnished with parsley.
Number of Servings: 6
Recipe submitted by SparkPeople user DAMIENDUCKS.