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!
It will totally warm you up!
What are some of the things you crave this time of year? Tell me in the comments, I want to know!
Enjoy!
- 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
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Roughly chop three-fourths of the mushrooms, and thinly slice the remaining fourth. Set them aside in separate bowls.
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Coat the bottom of a large sauce pan with 1-1/2 tablespoons of olive oil and place it over medium-low heat.
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Add the onion and garlic and cook until the onions are soft and translucent, about 5 minutes.
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Add the rosemary, stir, and let it heat until it's aromatic, about 30 seconds.
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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 and the mushrooms are golden brown, about 15 minutes.
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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.
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Turn the heat down to medium and stir in the potatoes. Cook for a couple of minutes and then pour in the stock.
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Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
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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.
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Use an immersion or standing blender to puree the soup until it's as smooth as possible. (It will not get 100% smooth.)
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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.
Barbara says
December 5, 2012 at 5:47 pmMMM! Looks and sounds delish! I can almost smell the warmth through the screen. Definitely making this one 🙂
sippitysup says
December 6, 2012 at 2:17 amMis-read this as “blankets, sweaters, and hot cocoa soup”. Sounds good either way. GREG
Sophie says
December 6, 2012 at 6:27 pmA wonderful & tasy mushroom soup. I also love rosemary with my mushrooms!
Gerry @ Foodness says
December 8, 2012 at 12:40 amI crave slow cooked roasts and apple pie 🙂 I also love rosemary and this soup sounds so good!
Nancy Rose Eisman says
December 10, 2012 at 6:19 pmThanks so much for this hearty vegetarian soup. You had me at ‘cream sherry’, which is also wonderful in pumpkin/butternut squash soups.
Janice says
September 2, 2013 at 5:51 pmWhere would one find cream sherry?
valentina says
September 3, 2013 at 2:11 amHi Janice, you can typically find cream sherry in the liquor section of most supermarkets. If you don’t see “cream,” a “dry” one would work too. The cream sherry is sweeter, and I love that with mushrooms. Either way, it’s delicious. Thanks for visiting my site & happy cooking! 🙂
Athea says
August 27, 2017 at 2:47 pmLove a bonfire outside with my warm wool sweater and a nice cold Czechvar beer. 🙂 Love the rosemary/mushroom combination. First tasted it in Whitehorse, Yukon Territory…in Canada. An amazing world renown restaurant called Klondike Salmon and Ribs. Check it out! 🙂 https://www.klondikerib.com/
Thank you for the great recipe!
valentina says
August 27, 2017 at 6:45 pmThanks! I’ll check it out now. 🙂
Mateo Pedersen says
February 14, 2019 at 9:04 amThis is one of the best soups I have ever eaten. Thank you so much. Have you tried freezing it? I am the only vegan in the house and like to make big batches of things and freeze them so I can have a good meal while husband and grandson are eating their carnivore meals.
valentina says
February 14, 2019 at 1:56 pmHi there! Thank you so much — I’m so happy you loved the soup. Made my day. 🙂 I haven’t experimented with freezing this particular soup, but I think it would freeze very well. Make sure it’s a very well sealed container and it should be good fora few weeks at least. (I’d put it in the refrigerator to thaw out a day or two before you think you’ll want it.) Enjoy! ~Valentina