Mushroom Soup
January 30, 2012
So I am on a pretty strict food plan right now, so anything I can eat that tastes great and fits in this plan makes me VERY happy! This soup fits both of these criteria. I will say…if you like mushrooms, you’ll love it! If you don’t like mushrooms, stop reading now.
Mushroom Soup
2 pounds sliced mushrooms
1 sweet onion, chopped
2 cloves garlic, minced
2 TB Olive Oil
2 TB Flour
6 cups vegetable broth
1/2 cup red wine
Heat oil and saute mushrooms, onion and garlic until onion softens. Mix in flour, then stir in red wine and slowly add vegetable broth. Heat to boil, cover then simmer for at least 20 minutes. In my opinion, 20 minutes is enough, but the longer the better for full flavor. I simmered mine for almost 2 hours and it was fabulous!
[Note added: So I made this again and simmered for a while and the mushrooms soaked up all the liquid! Make sure it is on very low heat if you choose to let it sit longer, but I'm beginning to think 30 minutes is the appropriate cook time!]
Enjoy!
