Rosemary Mushroom Soup
Blankets, sweaters, hot cocoa, and soup.
These are just a few of the things I love about this time of year.
It always amazes me how my desires change as the seasons do. (Human nature, I know. )
Just as I’m so ready for fresh fruit salsas and the hot sun when summer approaches, I’m equally ready and excited to pull out my sweaters and cozy blankets when fall and winter hit. And to make delicious soups, of course!
This is an incredibly warming, earthy and hearty vegetarian soup.
I suggest putting on a cozy sweater, snuggling up under a soft blanket, and holding a hot bowl of this Rosemary Mushroom Soup!
(Then later, when you crave something sweet, have some cocoa.)
What are some of the things you crave this time of year? Tell me in the comments, I want to know!
4 tablespoons olive oil, divided
1-1/4 cup roughly chopped brown onion (about 1 small onion)
4 small to medium-sized, roughly chopped garlic cloves
2 tablespoons finely chopped, fresh rosemary
2 pounds washed & dried crimini mushrooms, divided
1/3 cup cream sherry
1-1/4 cup peeled & roughly chopped yukon gold potato
4 cups vegetable stock
Sea salt and freshly ground pepper to taste
- Roughly chop three-fourths of the mushrooms, and thinly slice the remaining fourth. Set them aside in separate bowls.
- Coat the bottom of a large sauce pan with 1-1/2 tablespoons of olive oil and place it over medium-low heat.
- Add the onion and garlic and cook until the onions are soft and translucent, about 5 minutes.
- Add the rosemary, stir, and let it heat until it's aromatic, about 30 seconds.
- Turn the heat to high, add another 1-1/2 tablespoons of the olive oil and half of the roughly chopped mushrooms. Cook until they shrink down a bit, about 5 minutes. Then add the remaining roughly chopped mushrooms and cook until any liquid that comes out of the mushrooms has completely evaporated, 10 to 15 minutes.
- Turn the heat to low, add the sherry and stir. Turn the heat back to high and cook until all but about 2 tablespoons or so has evaporated. This should only take a couple of minutes.
- Turn the heat down to medium and stir in the potatoes. Cook for a couple of minutes and then pour in the stock.
- Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
- While the soup is simmering, heat a medium-sized sauté pan with the remaining tablespoon of olive oil. Turn the heat to high and add the thinly sliced mushrooms. Sauté until they are nicely browned on both sides, about 10 minutes. Season to taste with salt and pepper. Set aside.
- Use an immersion or standing blender to puree the soup until it's as smooth as possible. (It will not get 100% smooth.)
- Then add in the sautéed mushrooms and season to taste with salt and pepper.
If you use a standing blender for hot liquids, you have to hold down the lid very, very firmly! If you don't do this, the hot liquid, the vibration, and the steam will force the lid off -- be careful!
Don't know exactly what "season to taste" means? Here's the answer.
©2012 Cooking On The Weekends/BlazingBright, Inc.