Go Back
–+ servings
Mushroom Soup with Winter Vegetables | Can't Stay Out of the Kitchen

Mushroom Soup with Winter Vegetables

Teresa Ambra
This delicious soup is filled with mushrooms, butternut squash and other easy to find vegetables. It makes a great alternative to traditional holiday fare and leftovers that are calorie laden and unhealthy! Besides being gluten free and vegan, this soup is utterly mouthwatering!
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 12
Calories 141 kcal

Equipment

  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler
  • measuring cups
  • measuring spoons
  • 1 small cookie sheet or baking dish
  • 1 large Dutch oven with lid
  • 1 stock pot with lid

Ingredients
  

  • 2 heads garlic
  • 6 tablespoons olive oil
  • 2 large onions chopped
  • 2 pounds mushrooms sliced
  • 8 carrots peeled and cut into 1/2-inch pieces
  • 2 ribs celery chopped
  • 8 sprigs fresh parsley
  • 1/4 cup fresh parsley chopped
  • 1 or 2 bay leaves
  • 1 butternut squash peeled, seeded, and cut into 1/2-inch cubes (about 2 1/4 pounds)
  • 1 cup vegetable broth
  • 2 teaspoons sea salt
  • 1/2 teaspoon coarse-ground pepper
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Heat oven to 400°F.
  • Roasting the garlic: 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.
  • Making the vegetable stock: Heat 1-2 tablespoons olive oil in large saucepan.
  • Add half the onions and cook over low heat, allowing the onions to caramelize—about 25 minutes.
  • Add the mushroom stems, half 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.
  • To make the soup: Heat 1-2 tablespoons olive oil in a large Dutch oven over medium heat.
  • Add about one third of the mushrooms and sauté about 3 minutes.
  • Add the next third of the mushrooms with another tablespoon or so of olive oil and repeat, sautéing another 3 minutes.
  • Add the final third 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.

Notes

NOTE: Preparation time assumes you will be roasting the garlic and some of the other steps at the same time. I did not need to add any additional water to have 6 cups homemade vegetable stock.
 
Recipe adapted from Country Living.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 141kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 435mgPotassium: 678mgFiber: 4gSugar: 6gVitamin A: 13632IUVitamin C: 24mgCalcium: 66mgIron: 1mg
Keyword butternut squash, carrots, gluten free, main dish, mushrooms, soup, vegan
Tried this recipe?Let us know how it was!