DRUNKEN MUSHROOM SOUP
Mushrooms and vermouth - who knew they'd taste so good together? Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). We usually have this all year round, but like it especially to start a Thanksgiving or Christmas dinner. Especially nice since you can make it in advance! Adapted from "Colorado Cache".
Provided by Lizzie-Babette
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan, and cook onions, sugar, and thyme slowly until golden, about 30- 45 minutes.
- Add mushrooms and saute for about 5 minutes.
- Stir in flour and stir until smooth.
- Cook for about 2 minutes, stirring constantly.
- Add water and stir until it's smooth and well blended.
- Add the rest of the ingredients and heat until the soup comes to a boil.
- Reduce heat and simmer uncovered for 10- 15 minutes.
- NOTE: you can prepare this in advance, refrigerate it and reheat it on low heat.
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Porchia Reed
[email protected]I've been making this soup for years and it's always a hit. It's the perfect soup to serve at a party or potluck.
Gerry Zig
[email protected]This soup is a must-try for any mushroom lover. It's flavorful, creamy, and the perfect comfort food for a cold night.
Mithila Mahek
[email protected]I'm not a huge fan of mushrooms, but I loved this soup. The flavors are so well-balanced and the soup is so creamy and comforting.
Nathan Waghorn
[email protected]This is the best mushroom soup I've ever had. The drunken part is genius, and it really takes the soup to the next level.
Momtaz Mohammadzay
[email protected]I was a bit skeptical about using wine in a soup, but I was pleasantly surprised. The wine adds a subtle flavor that really enhances the soup.
HM Abu Raihan
[email protected]This soup is delicious and so easy to make. I love that I can use any type of mushroom I have on hand.
WAF-BOYZ OFFICIAL
[email protected]I've made this soup several times now, and it's always a crowd-pleaser. It's the perfect comfort food for a cold winter day.
Ndabezinhle Dhlodhlo
[email protected]This soup is amazing! The flavors are rich and complex, and the mushrooms are perfectly tender. I will definitely be making this again.
Jawad Jamil
[email protected]I love this soup! It's so easy to make and always comes out delicious. I usually add a bit of extra garlic and thyme, and sometimes I'll use a different type of mushroom, like shiitake or oyster mushrooms.
Keith Smigle
[email protected]This drunken mushroom soup was a hit at my dinner party! The combination of mushrooms, wine, and cream was divine. I followed the recipe exactly and it turned out perfectly.