We’ll say it if nobody else will, “soup season is never over.” Sure, there are heartier soups and stews with ingredients that lend themselves to colder months, but you can enjoy soup year round. For example, you can enjoy a cold gazpacho in the summer or a creamy zucchini and potato soup in the winter. In the case of this recipe, it makes for a great appetizer or light entree. After cooking the ingredients, blend them together to make a velvety soup that seems to intensify in flavor with each spoonful you eat.
Unlike traditional mushroom soup recipes, this one calls for portobello mushrooms. Some would argue that they are the undisputed mushroom champs, but that is not a decision for us to make. Portobellos are mature cremini mushrooms that exhibit a more intense flavor profile and meatier texture. That’s why you commonly see them as burger patty replacements. They are naturally low in calories and offer 15 different vitamins, minerals, and antioxidant compounds. Some of these nutrients include selenium, copper, vitamin D, and B-vitamins.
Some of the phytonutrients in portobello mushrooms help to boost the immune system by charging up white blood cells. These mushrooms also contain antioxidants that may help reduce inflammation and and improve cardiovascular health. Now, is eating this soup going to make you the healthiest person alive? No, but it tastes great and can be a great addition to your healthy diet, especially if you are trying to watch your caloric intake.
- Prep Time:15m
- Cook Time:20m
- Total Time:35m
- Serves: 2 servings
- Category: Soups & Stews, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 medium leek, chopped (remove the tough green parts)
- 1 medium leek, chopped (remove the tough green parts)
- 1 medium onion, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 garlic cloves, minced
- 2 large portabello mushroom caps, chopped (remove stem and gills)
- 2 large portabello mushroom caps, chopped (remove stem and gills)
- 3 c low-sodium vegetable stock
- 3 c low-sodium vegetable stock
- 2 sprigs thyme
- 2 sprigs thyme
- 1 tsp. sea salt
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. black pepper
Instructions
- Warm about one tablespoon of olive oil in a stockpot over medium heat. Add the leek, onion, and garlic and allow it to cook for about five minutes, stirring frequently.
- Add the mushrooms and cook for another three to four minutes, or until you see that the mushrooms have started to brown. Pour the stock into the pot and add the time sprigs, sea salt, and pepper.
- Bring the liquid to a boil and then reduce the heat to low so that the soup can simmer for about 15-20 minutes.
- Remove the thyme sprigs from the pot and the use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, transfer the soup to a blender and blend until smooth, although you may need to do that in batches, depending on the size of your blender.
- Ladle into two bowls and garnish with chopped parsley.
