Creamy Vegetarian Mushroom Soup

For the best, most robust mushroom flavor use a blend of fresh mushrooms such as portobello, shiitake, hen of the wood, and button.

Serves: 6Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 3 Tbsp. butter
  • 4 cups chopped mixed mushrooms, such as portobello, shiitake, hen of the wood, and button
  • 1 medium onion, peeled and minced
  • 1 stalk celery, finely chopped
  • 3 Tbsp. all-purpose flour
  • 6 cups vegetable stock
  • 1 cup heavy cream
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. hot sauce

Directions

  • Heat butter in a 6- or 8-quart Dutch oven or soup pot over medium heat. Add the mushrooms. Cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 8 minutes. Add the onion and celery, and sauté until tender, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly add the stock, stirring constantly. Increase heat to medium-high and bring to a boil and cook until thick, about 5 minutes.
  • Transfer half the soup to a blender and puree until smooth, about 1 minute, then transfer it back to the pot and stir to combine.
  • Reduce the heat to low and add the cream, salt, and pepper. Cook, stirring, until heated through. Stir in the hot sauce. Serve hot.

Recipe Information

Serves: 6

Ingredients

  • 3 Tbsp. butter
  • 4 cups chopped mixed mushrooms, such as portobello, shiitake, hen of the wood, and button
  • 1 medium onion, peeled and minced
  • 1 stalk celery, finely chopped
  • 3 Tbsp. all-purpose flour
  • 6 cups vegetable stock
  • 1 cup heavy cream
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. hot sauce

Directions

  • Heat butter in a 6- or 8-quart Dutch oven or soup pot over medium heat. Add the mushrooms. Cook, stirring occasionally, until the mushrooms are tender and lightly browned, about 8 minutes. Add the onion and celery, and sauté until tender, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly add the stock, stirring constantly. Increase heat to medium-high and bring to a boil and cook until thick, about 5 minutes.
  • Transfer half the soup to a blender and puree until smooth, about 1 minute, then transfer it back to the pot and stir to combine.
  • Reduce the heat to low and add the cream, salt, and pepper. Cook, stirring, until heated through. Stir in the hot sauce. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat20g
Saturated Fat13g
Cholesterol60mg
Sodium490mg
Total Carbohydrate12g
Dietary Fiber2g
Sugars6g
Protein3g