15 October, 2021
Mushroom Vegetable Soup
This soup was a happy accident. I started out making Tuscan Wild Mushroom soup and didn’t have any sun-dried tomatoes (WHAT?!) and some other things required by the recipe, and then I wasn’t in love with the flavour of what I did have, so I oomphed it up a little.
- 1 bell pepper
- 2-4 stalks of celery – depends on how big and how much you like celery
- 1 lb mushrooms – whatever kind(s) you like
- ½ an onion
- 4 cups broth – whatever kind you like
- 2 cups half and half
- 3 cloves garlic
- 2 TB olive oil
- 2 tsp basil
- 2 tsp oregano
- bouillon, if needed
- 3-4 TB cream cheese
In the big soup pot (actually, this isn’t a big recipe, so a smaller soup pot will be fine), heat up the olive oil and saute those onions and mushrooms. Just get them a little softened, perhaps a little colour on the mushrooms because this is all going to simmer for a few minutes so they don’t need to be completely cooked.
Add in the celery and the pepper and introduce them to the onion and mushrooms. Now, add the garlic and broth.
I used turkey broth because it was sitting in the slow cooker….on the stove….right beside the soup pot, so I figured why not?
Add in the spices and let everything get happy until the vegetables are softened and ready to be buzzed.
I ran the stick blender in my soup, but if you like the soup with pieces of vegetables, by all means, leave them as is.
When the soup has been whazamagated, add the cream and the cream cheese and let heat until the cream cheese is melted into the soup.
Serve with some crackers or some sourdough loaf or garlic bread or whatever your heart desires. It isn’t particularly diet friendly unless you’re keto or low carb, but it’s worth it sometimes to have a nice, rich, indulgent soup.