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Double Mushroom Soup

Veggie.Lover's picture
Ingredients
  Garlic 1 Clove (5 gm), minced / pressed
  Warm water 1 Cup (16 tbs)
  Onion 1 Small, coarsely chopped
  Dried mushrooms 1⁄2 Cup (8 tbs)
  Fresh mushrooms 1⁄2 Pound, sliced
  Paprika 1⁄2 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  Butter/Margarine 2 Tablespoon
  All purpose flour 3 Tablespoon
  Plain yogurt/Sour cream 1⁄3 Cup (5.33 tbs)
  Vegetable stock 3 Cup (48 tbs)
  Salt To Taste
Directions

Cover dried mushrooms with water and let stand for 30 minutes.
Remove mushrooms; cut off and discard stems.
Thinly slice mushrooms and set aside.
Measure soaking water (discarding any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid; reserve.
In a 3 quart pan over medium high heat, melt butter.
Add onion, garlic, and fresh mushrooms; cook, stirring occasionally, until vegetables are golden and pan juices have evaporated.
Stir in flour, paprika, and thyme.
Add reserved stock mixture and dried mushrooms.
Cook, stirring, until soup thickens slightly.
Reduce heat; cover and simmer for 30 minutes.
In a blender or food processor, puree soup, a portion at a time, until smooth.
Add salt to taste.
Garnish each serving with a spoonful of yogurt or sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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