Drunken Mushroom Soup Recipe #47354
Mushrooms and vermouth - who knew they'd taste so good together? Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). We usually have this all year round, but like it especially to start a Thanksgiving or Christmas dinner. Especially nice since you can make it in advance! Adapted from "Colorado Cache".
2 hours | 20 min prep
SERVES 4 -6
- 6 tablespoons butter
- 2 cups finely-minced yellow onions
- 1/2 teaspoon sugar
- 1 lb fresh mushrooms (half sliced, half finely chopped)
- 1/4 cup flour
- 1 cup water
- 1 3/4 cups chicken broth (about 1 can is perfect)
- 1 cup dry vermouth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon thyme
- Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes.
- Add mushrooms and saute for about 5 minutes.
- Stir in flour and stir until smooth.
- Cook for about 2 minutes, stirring constantly.
- Add water and stir until it's smooth and well blended.
- Add the rest of the ingredients and heat until the soup comes to a boil.
- Reduce heat and simmer uncovered for 10- 15 minutes.
- NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.
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5 stars