One thing that I really love about the colder months is soup! I could live on soup. If all I could eat for the rest of my days is soup, I’d be happy. Ok, maybe something crunchy to go on the side…
Soups are warming when it is cold, easy to make, easy to reheat and mostly pretty cheap to make as well. A lot of times when it is cold, I do not drink as much water as I should and as I do in the summer, I am just not as thirsty and I think soup has that added benefit of liquid 😉
To achieve the creamy consistency without added fat, I used some sweet potato, but since the mushrooms are braised and caramelized first to intensify their flavor, you can’t tell that there is anything except mushroomy goodness in the soup!
…shown here with Garlic Thyme Sweet Potato Straws
- 12 oz crimini or baby bella mushrooms, cleaned and sliced
- 1 md shallot, minced finely
- 1 md sweet potato, peeled and chopped
- 2 tbsp Olive oil
- In a heavy pot, heat oil over medium. Add the diced shallot and cook until softened and browned.
- Add the sliced mushrooms, sprinkle with salt, stir, cover and turn heat to medium low. Cook for 15 -20 minutes, stirring every couple of minutes. The mushrooms will start to release their juices and cook.
- Uncover and cook, stirring occasionally until the liquid is reduced and the mushrooms start to caramelize and brown in bits, about 5 minutes.
- Add water and the sweet potato to the pot. Add enough water to cover the mushrooms and sweet potato by 1″ to 1 1/2″ (remember, you can always add more water, trying to boil it off, is much harder). Add 1/2 tsp salt (or to taste) and bring to a boil.
- Cook until the sweet potato is very soft.
- Remove from the heat, let cool slightly, then using a handheld blender/immersion blender (if you don’t have one, you NEED one, seriously), puree the soup. (alternately you could use your food processor/blender and blend the soup in batches, being careful not to overfill the container)
Serve with Garlic Thyme Sweet Potato Straws, croutons or a slice of hearty home made bread.
If you really want your soup to be super creamy, you could add 1/2 cup half-and-half (or coconut milk to keep it vegan).
Makes 4-6 servings
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