Mushroom Soup

Name: Mushroom Soup
Ingredients: 1 tsp olive oil; 1 medium onion (diced); 2 carrots (diced); 2 stalks celery (diced); 3 cloves garlic (minced); 1 lb mushrooms (button or Baby Bella) (wiped and sliced); 2 large Yukon gold potatoes (diced with skin on); 1 15 oz. can white beans (navy, Great Northern, cannellini) (drained and rinsed); 1 tsp Rosemary; 1 tsp Thyme; 6 cups water; salt and pepper to taste; 1/8 cup Sherry (optional)

By Alyssa Axelrod | November 11, 2024 | | < 1 min |

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Mushroom Soup

Rich, hearty, and delicious

Print Recipe

Course Dinner, Soup

Cuisine American

Equipment

1 Pot or Dutch Oven
1 Blender or immersion blender

Ingredients

1 tsp olive oil
1 medium onion diced
2 carrots diced
2 stalks celery diced
3 cloves garlic minced
1 lb mushrooms (button or Baby Bella) wiped and sliced
2 large Yukon gold potatoes diced with skin on
1 15 oz. can white beans (navy, Great Northern, cannellini) drained and rinsed
1 tsp Rosemary
1 tsp Thyme
6 cups water
salt and pepper to taste
1/8 cup Sherry optional

Instructions

Heat oil on medium high.
Add onion, carrots, and celery. Saute for three minutes
Add garlic and saute for another minute
Add mushrooms and stir in letting them cook down for about 10 minutes. They will release liquid, but stir occasionally.
Add potatoes and stir in. Let potatoes cook down in mushroom liquid for another 10 minutes.
Add beans and seasonings and stir in.
Add water. Bring to a soft boil for 5 minutes.
Add Sherry and reduce to simmer for 20 minutes until potatoes are tender.
Blend or immersion blend.