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Mushroom Soup

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Old 12-29-2008, 11:08 AM   #1
Just Beachy...
Join Date: Dec 2008
Location: Great White North
Posts: 72

S/C/G: 210/188/164 (mini goal)

Height: 5'6"

Default Mushroom Soup


2 large onions, thinly sliced
~5 cloves garlic, minced (or more)
Saute above for a little while, either until onion is softened or until it is caramelized (I prefer the latter).

Any combination of mushrooms work but this is what I used this time around:
1 pkg sliced sh*take
1 pkg sliced baby bellas
1 pkg button bellas
1 large portobello, stemmed, cleaned and cut into bite sized pieces
~1/4c vermouth or dry white to deglaze pan
~1 T dried rosemary, rubbed/crushed
~1t ground or dried thyme leaves
~1t no-salt steak seasoning (mine is from Costco)
6 turns of peppermill (or to taste)
You can also use some salt but I try to cook without for DH
Add above and saute for a few minutes.

Add 1qt low-sodium beef or chicken stock and simmer for a little while. I like to add some blanched julienned tomatoes and grated parm to my serving bowls. The wine is taboo in Ph 1, however, I thought that I read somewhere that DRY wines are okay for cooking d/t the low carb/sugar content. It is just enough to deglaze. I also hope that the onion amount (a lot of sugar in onions) is okay b/c it really adds a lot of flavor.

If the kids are eating it, I add some croutons to the top ( we like Zesty Italian) and then sprinkle the grated/shredded parm on top.

Buon Apetito!

Last edited by 262mom2three : 12-29-2008 at 11:12 AM.
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