Mushroom Soup with Winter Vegetables
Gluten Free Living – 2015
Mushroom Soup with Winter Vegetables is comfort food at its best. This soup is filled with mushrooms, roasted garlic, onions, celery, carrots, butternut squash and fresh herbs. You actually make your own stock in this recipe, along with adding vegetable stock. Serve it plain or with your favorite cornbread or muffins for a scrumptious treat that is completely satisfying. Stick to gluten free or vegan recipes if necessary for your diet.
I hope you had a wonderful time celebrating Thanksgiving with family and friends yesterday. I love all the festivities, food and football on Thanksgiving. But Thanksgiving is over now, so it’s time to get in shape for all those holiday parties! Mushroom Soup with Winter Vegetables is just the type of meal to do it. Not only is it a great comfort food, it’s healthy, low calorie, gluten free, vegan, and tastes unbelievably delicious.
Even my husband enjoyed this soup and he’s a meat and potatoes man. This recipe makes a lot. I had so much left over that I decided to freeze the leftovers. This ended up being very helpful as our pastor’s wife had a sick baby last week, so I pulled the soup out of the freezer and heated it in the crockpot all day.
I had also frozen some Easy French Bread so I added that and some Pumpkin Chocolate Chip Muffins that they thought were to die for! Even the kids enjoyed them. She had spent three days and nights with a sick baby so this soup hit the spot and helped her give attention to her family instead of having to prepare meals. All in all, this comforting soup got double duty.
You will love the flavors of this Mushroom Soup with Winter Vegetables. While it is a little more involved than some recipes, the end product is really quite wonderful. It’s a healthy alternative to all the holiday leftover fare, too. If you’re a person who loves soup and finds them some of the greatest comfort food ever, then Mushroom Soup with Winter Vegetables should be high on your “to make” list. It’s a pleasant change from Turkey Pot Pie and other calorie laden meals this time of year.
As a Thanksgiving note, I’d like to say a big thank you to all my fans and blog followers. Your sweet notes telling me how much you enjoy recipes you’ve tried from my blog have really encouraged my heart. I appreciate you. Thanks for following my blog and telling your friends. 🙂
Mushroom Soup with Winter Vegetables is wonderful comfort food fare.
Every spoonful will have you salivating.
If you’re looking for a healthy alternative to Thanksgiving leftovers, Mushroom Soup with Winter Vegetables is it!
Here’s what I did.
I used these ingredients. Kroger had a close out on already pared and cut butternut squash making this recipe really easy!
Cut the tops off two heads of garlic. Brush with olive oil. Season with salt and pepper. Cover with foil.
Bake at 400 about 45 minutes or until roasted. Remove outer casings. Squeeze garlic out of bulbs and set aside.
Meanwhile, add olive oil to Dutch oven and heat over medium heat. Add half of the onions allowing them to caramelize–about 25 minutes.
Add the mushroom stems, half the carrots and celery. Cook until veggies soften – about 10 minutes.
Add water, parsley springs and bay leaves. Bring stock to a boil, reduce heat and simmer 45 minutes. If necessary, add enough water to provide 6 cups stock. (I did not need to add any additional water). Remove bay leaves and parsley sprigs. Set aside.
Heat olive oil in large pot. Add mushrooms in three different batches sautéing each batch about 3 minutes before adding the next batch. If necessary, add additional olive oil. Add remaining onion and saute another 3 minutes.
Add butternut squash and remaining carrots and cook for 2 minutes.
Add vegetable broth, salt, pepper and roasted garlic.
Add all the homemade vegetable stock. Bring to a boil. Reduce heat to low and simmer 45-60 minutes until veggies are fork tender.
Add chopped parsley and lemon juice and stir to combine.
Mushroom Soup with Winter Vegetables makes at least 12 servings.
This soup is chocked full of veggies and flavor!
Here’s the recipe.
MUSHROOM SOUP WITH WINTER VEGETABLES
(Recipe adapted from Country Living)
- 2 heads garlic
- 6 tablespoons olive oil
- 2 large onions, chopped
- 2 pounds mushrooms, sliced, stems reserved
- 8 carrots, peeled and cut into 1/2-inch pieces
- 2 ribs celery, chopped
- 8 sprigs fresh parsley
- 1/4 cup chopped fresh parsley
- 1 or 2 bay leaves
- 1 (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 cup vegetable broth
- 2 teaspoons salt
- 1/2 teaspoon coarse-ground pepper
- 2 tablespoons fresh lemon juice
- Heat oven to 400°F.
- Cut about 1 inch off the top of both heads of garlic, brush each garlic bulb with about a teaspoon of olive oil.
- Then sprinkle with salt and pepper.
- Place in a small baking dish or on a cookie sheet.
- Cover with foil, and roast about 45 minutes.
- Garlic should be soft.
- Allow garlic to cool.
- Squeeze bulbs to release the roasted garlic.
- Set roasted garlic aside. [br]
- Heat 1-2 tablespoons olive oil in large saucepan.
- Add [u]half[/u] the onions and cook over low heat, allowing the onions to caramelize—about 25 minutes.
- Add the mushroom [u]stems[/u], [u]half[/u] the carrots, and the celery and continue cooking until vegetables soften—about 10 minutes.
- Add 8 cups water, parsley sprigs, and bay leaf.
- Increase heat to high, and bring stock to a boil.
- Then reduce heat to low and simmer for 45 minutes.
- If necessary, add enough water to bring stock to 6 cups.
- Remove bay leaves and parsley springs.
- Set aside.[br]
- Heat 1-2 tablespoons olive oil in a large Dutch oven over medium heat.
- Add about [u]one third[/u] of the mushrooms and sauté about 3 minutes.
- Add the [u]next third[/u] of the mushrooms with another tablespoon or so of olive oil and repeat, sautéing another 3 minutes.
- Add the [u]final third[/u] of mushrooms and add additional olive oil only if necessary.
- Sauté another 3 minutes.
- Add the remaining onion and cook until softened—about 3 minutes.
- Add the butternut squash and remaining carrots and cook for 2 minutes.
- Add the vegetable broth, salt, pepper, roasted garlic, and all the homemade vegetable stock.
- Stir to combine, and bring to a boil.
- Reduce heat to low and simmer until vegetables are tender—about 45-60 minutes.
- Stir in chopped parsley and lemon juice and serve immediately.
Add some Sourdough Bread or the side of your choice.
This is a great way to get your veggies.