Monday, October 11, 2010

Idiot's Delicious Mushroom Soup

The Internet is a wonderful thing. But it's kinda like a GPS - you sort of become dependent on it and then forget that you actually DO know how to get there.

I just got home from a weekend away (which was glorious, by the way) but came home to a refrigerator full of rapidly expiring veggies. I saw some mushrooms that were just starting to turn to the dark side and thought that a mushroom soup would be fantastic. I really didn't want a heavy cream-based soup, but yet I wanted something with some serious flavor punch.

So what did I do? I started Googling. And then googled some more. And then more. And after looking at the 17th recipe, it hit me - I'm not an idiot! I can easily just make my own recipe. So that's what I did. And so this soup was born.

It's easy, it's delicious, it's warming and filling, and it's flavorful. Is there anything else you want from a soup?? Oh, you wanted quick too? Good, because this recipe takes about 20 minutes, from idea to mouth. So go ahead and give this a try!

Idiot's Delicious Mushroom Soup

Idiot's Delicious Mushroom Soup

Serves 6-8

4 tbsp butter or margarine
2 tbsp olive oil
2 stalks celery, diced
1 medium white onion, diced
4 cloves garlic, minced
1 (8 oz) pkg sliced baby bella mushrooms
1/2 tsp dried thyme leaves
1/2 tsp celery seed
1/2 tsp poultry seasoning
4 cups vegetable or chicken broth

In a medium saucepan over medium heat, melt butter. Add olive oil and allow to warm. Add celery, onion, and garlic, and saute for 4-5 minutes, until vegetables start to soften. Add mushrooms, thyme, celery seed, and poultry seasoning. Saute another 3-4 minutes. Add broth and bring to a boil. Lower heat and simmer, uncovered, for another 10-12 minutes. Remove from heat and puree with an immersion blender. Serve, and enjoy!


veghead said...

How'd you get it to look so creamy with no "cream"? Did you puree it?

Fiber said...

I did puree it! Thanks for catching the fact that I missed that in the recipe!! =)

dinetonite said...

Wow, its just mouth watering.....

Denise Michaels - Adventurous Foodie said...

Soups are the perfect thing when veggies start to turn south. Last weekend I had a bunch of mushrooms starting to go brown. I sauteed 'em and put 'em in a frittata for Sunday breakfast.

But since our temps have plummetted about 30 degrees in less than a week - soup sounds even better. Thanks for the recipe