This soup is so rich and flavorful, no one will miss the cream. The Mushroom Salad Garnish adds texture, color and interest, making it fun to eat this soup.
AuthorJeanette
Ingredients
2tablespoonsolive oil
1medium onionchopped
4garlic clovessliced
2 10-ouncepackages or 7 cups of white button mushroomssliced
4cupsvegetable brothif using store-bought broth, buy low-sodium
Mushroom Salad Garnish
4button mushroomstrimmed, thinly sliced
½red bell pepperfinely diced
1scalliongreen parts only, thinly sliced
1lemon
extra virgin olive oil
salt
Instructions
Heat oil in a large soup pot over medium. Add onions and garlic and sauté until onions are softened, about 3-4 minutes. Add mushrooms, sage, thyme, soy sauce and paprika, and stir well. Mushrooms will release liquid and shrink in size. Continue cooking until liquid from mushrooms is almost completely evaporated.
Add champagne and stir; cook until liquid is almost evaporated. Add broth and bring soup to a boil; reduce heat to low and cook, covered for 20 minutes.
Puree soup in a blender until smooth.
To make Mushroom Salad Garnish, combine mushrooms, red bell peppers, scallion, a squeeze of fresh lemon juice and a drizzle of olive oil. Add a dash of salt.
To serve, ladle soup into bowls. Top with Mushroom Salad Garnish.