Thursday, January 12, 2012

Golden Mushroom Soup

This soup turned out GREAT - so great, in fact, that our children ate it all gone in a matter of minutes, leaving their Dad and I with nothing.  I will be making this often during the colder months.

Golden Mushroom Soup

  • 2 T butter
  • 1 C sweet onion, chopped
  • 1/2 C white wine
  • 4 C (about 32 ounces) baby Portabella mushrooms, washed and sliced
  • 4 T soy sauce
  • 1 T paprika
  • 1 C vegetable stock
  • 1 1/2 C heavy cream
  • 2 T lemon juice
  • salt and pepper
Directions:   Heat butter in a large pot and cook the onions over medium heat until they start to brown.  

Add the wine and mushrooms, stirring well, and cook about 5 minutes.   Add the soy, paprika and stock.   Cover and simmer for about 15 minutes. 


Turn heat to low and slowly add the heavy cream, whisking as you add it.   Finally add the lemon juice, then salt and pepper to taste and serve with crusty bread!


Maggie said...

This looks absolutely delicious! I love that the mushrooms stay whole in this soup and are not pureed. I've had lots of pureed mushroom soups, but this one is unique. I can see why your kiddos gobbled it down. Great to "meet" you. Look forward to reading more of your recipes!

Unknown said...

Wow, I can see why your kids finished it all off; I would too. It looks absolutely fantastic.

Torviewtoronto said...

soup looks wonderful

Unknown said...

What a beautiful soup! I can never get enough mushrooms :)

Beth Michelle said...

I love mushroom soup. So delicious and so perfect for the cold weather!

Nava Krishnan said...

With all the ingredients you have use for this recipe, I am all in for mushrooms because its one of those I used so often at home. Wine into soup is new to me but sure I am happy to find out something different and yes, I am in to explore further.

Cucina49 said...

Wow--that is stunning and easy. I can see why it disappeared so fast!

Amy said...

Looks absolutely delicious