Description
This healthy mushroom soup combines the earthy flavors of portabella mushrooms with aromatic vegetables and rich stocks to create a comforting and savory dish. Enhanced with thyme and a touch of red pepper flakes, it offers a well-balanced blend of textures and tastes, perfect for a nutritious meal any day.
Ingredients
Scale
Vegetables
- 1 cup chopped onion
- 1 cup chopped carrot
- ¼ cup chopped celery
- 1 tablespoon minced garlic
- 3 cups chopped portabella mushrooms
Liquids & Stocks
- 2 cups vegetable stock
- 3 cups beef stock
- 2 tablespoons Worcestershire sauce
Seasonings & Fats
- 2 tablespoons butter
- 1 teaspoon thyme
- Dash of red pepper flakes
- Salt and Pepper to taste
Instructions
- Prepare the base: In a stock pot, melt 2 tablespoons of butter over medium heat until fully melted and ready for sautéing.
- Sauté vegetables: Add the chopped onion, carrot, and celery to the melted butter and cook until they become translucent, approximately 5-7 minutes, stirring occasionally to soften the vegetables.
- Add mushrooms and herbs: Stir in the minced garlic, chopped portabella mushrooms, and thyme. Cook on medium-low heat for about 5 minutes, allowing the mushrooms to release their moisture and the garlic and thyme to infuse the mixture.
- Combine stocks and seasonings: Pour in the vegetable and beef stocks along with the Worcestershire sauce and a dash of red pepper flakes. Season with salt and pepper to taste, stirring gently to combine all ingredients.
- Simmer the soup: Reduce the heat to low and let the soup simmer uncovered for 30 minutes to allow flavors to meld and the soup to develop depth.
- Final seasoning and serving: Taste the soup and adjust the seasoning with additional salt, pepper, or red pepper flakes if desired. Serve hot and enjoy the rich, savory flavors.
Notes
- You can substitute beef stock with all vegetable stock to make this soup vegetarian, but the flavor will be milder.
- For a creamier texture, blend part or all of the soup before serving.
- Use fresh thyme for a more pronounced herbal flavor, but dried thyme works well too.
- Adjust red pepper flakes to your preferred spice level.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.