Vegetarian Red Wine Mushroom Soup

Vegetarian Red Wine Mushroom Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vegetarian Red Wine Mushroom Soup calories by ingredient


Introduction

This vegetable soup will warm and comfort your family and friends. Serve with crusty bread.
Adapted from a recipe from allrecipes.com This vegetable soup will warm and comfort your family and friends. Serve with crusty bread.
Adapted from a recipe from allrecipes.com
Number of Servings: 4

Ingredients

    1 Tbs. unsalted butter
    1/2 cup carrots, peeled and chopped
    1/2 cup onion, chopped
    1/2 cup celery, chopped
    1/2 cup leeks, only the white part, chopped
    2 cloves garlic, crushed or finely chopped
    3/4 cup green beans, bite-sized pieces
    1/2 tsp. fresh thyme
    1 fl. oz dry red wine
    1 pound sliced fresh brown or white mushrooms
    3 cups water
    2 heaping tsp low sodium vegetable bouillon granules

Directions

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.