Vegetarian Mushroom Soup
photo by Annacia
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 cups mushrooms, sliced
- 1 potato, peeled and diced
- 1⁄4 cup all-purpose flour
- 4 cups vegetable stock
- 1⁄4 cup light sour cream
- 1 green onion, chopped
directions
- In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
- Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
- Top each serving with dollop of sour cream and sprinkle of green onion.
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Reviews
-
Great combo of light yet hearty soup. The flavors are great and there is no shortage of the mushrooms. I love non "cream of" soups and this once again confirms that you really don't need all of that fat to have delicious and satisfying soup. I used the very small Yukon Gold potatoes and sliced them thick, there's lots to sink your teeth into.
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.