Peggy's Mushroom Soup
Peggy's Mushroom Soup
Mushrooms are such a fine source of protein. Paired with a salad and crusty bread, yum!
Total Time
Servings
Ingredients
- 10 oz sliced shiitake mushrooms
- 10 oz sliced button mushrooms
- 1 large cleaned leek, trimmed to 10” cleaned and chopped or, 1 -2 big shallots,chopped
- 4 Tb olive oil
- 2-3 Tb tamari*
- 1/2 c dry sherry* (cooking or drinking)
- 3 c mushroom broth made with Better than Bouillion organic mushroom base*
- 1 -2 pressed cloves garlic
- a few pinches of dried thyme or a teaspoon of fresh thyme leaves
- 1- 2 c unsweetened organic soy milk depending on soup thickness desired
*Soy sauce or Braggs Aminos may be used in place of Tamari though it is fairly available in stores like Wegmans.
*Cooking sherry is the Sherry Cooking Wine you find in the grocery store that is strictly meant to be added to food. It is made with a lower quality sherry wine, and has salt and preservatives added to make it last for several months after it is opened. Salt in your recipe may need to be decreased due to the salt in the sherry. Drinking sherry from the liquor store may also be used, and is a fine aged wine, supplemented with brandy, made mostly in Spain, and should be used within days to a month of its being opened.
*Any vegetarian broth may be used. This mushroom base may be purchased on the internet.
Instructions
- Sautee mushrooms on med-high heat in large iron skillet in olive oil until browned on both sides, then reduce heat to medium and add tamari, garlic and chopped leek or shallot and sauté a few minutes longer until garlic is aromatic and leek is softened.
- Add rest of ingredients to a pot with sides and buzz them with an immersion blender until velvety texture is achieved.
- Reheat gently to serve. Garnish with thyme and chive.
- This can be used for a sauce as well as a soup.