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Prep 15 mins
Cook 20 mins
So many mushroom soups - so much milk & cream! Well not this one! This soup is warming and very tasty. It can be Kosher if you like. You can substitute 1/2 the olive oil with butter if you like. I used about 1/2 cup reconstituted dried exotic mushrooms for flavor too.
- Heat the oil in a 5 quart chef's pan or dutch oven. Add the onions, mushrooms and garlic and saute until soft and just beginning to brown. Turn up the burner to high and add the wine, scraping up any browned bits from the bottom of your pan and reduce for a minute or two until a bit creamy then add the flour, stir to coat the vegetables then add the Beef Broth while stirring. Bring up to a boil while stirring, the soup will thicken slightly (this is not a super thick soup) Then reduce heat and simmer for 10 minutes or so. Ladle a bit out to adjust the seasoning - some commercial broths can be salty so taste first. Then add your salt and pepper and enjoy! Bon Appetit!
The soup was unique, as described, SO MANY mushroom soups have heavy cream and dairy. I adore a light broth as a low-cal snack to warm my bones! I put a touch of lite sour cream on top. Changes: (because I didn't have everything in the fridge) I used baby bellas, sherry and added a bay leaf. JUST PERFECT. Thank you, Chandy.
I added a little Worcestershire, more mushrooms and garlic than called for. I only used 4 cups of beef broth but added extra wine. I'm pretty sure the sodium content in mine is less based on the beef froth I used. I have tasted this and it is very good. Will have pre spagetti & meatsauce dinner tonight. Great site and thanks for the recipe.
This is a great soup! I omited the flour and reduced tge oul to half. I added a little sherry wine, worschsier sauce and creamy horseradish. I also used chicken and vegetable broth due to not having any beef broth. Next time, I think I might pur?e some of it for a thicker broth.