Baby Bella Mushroom Soup

IMG_7278Yesterday my baby boy turned 17, which still has me in denial. As I sat at looked at his baby pictures, I just couldn’t figure out how the time went by so quickly. He was just this tiny little sweet baby and now he is 6’3″ and practically a man. I was feeling a little nostalgic and the monsoon we were having outside really had me in a funk and needing some comfort food. To me, comfort food can be different depending on what kind of mood I am in, but generally, it is soup of some kind. I got to digging around in the fridge and found some baby portobello mushrooms. I had forgotten that I purchased them and had I not used them quickly, I would have had fungus on my fungus.

Right away I thought about mushroom soup. I hadn’t attempted to make a soup like this before, because, well, no one in my house besides my mama and I even like mushrooms. I knew I had to use these up before they went bad, so I gathered up a few, simple ingredients and went to work. It turned out to be so delicious and tasted like something that took a long time to prepare. This really couldn’t be any easier to make and is great alone, or could be served before a meal.

*This recipe is gluten free as long as you use a GF broth.

**This recipe can be vegetarian if you use a vegetable broth in place of the beef.

Baby Bella Mushroom Soup

  • 16 ounces baby bella mushrooms, rinsed and chopped
  • 1 medium sweet onion, chopped
  • 4-6 cups beef broth
  • 1 tablespoon minced garlic
  • 1 tablespoon dried parsley (use fresh if you have it)
  • 2 bay leaves
  • 1-2 tablespoons real butter or olive oil
  • pepper and salt, to taste

IMG_7260Chop up all your mushrooms and your onion. I chopped the onion up pretty fine, because I didn’t want a bunch of large pieces in the soup, you feel free to do whatever you prefer. In a large skillet, over medium heat, add 1 tablespoon of butter and your chopped onion. Let the onion cook up for about 2-3 minutes, then add your other tablespoon of butter, all of the chopped mushrooms, and the minced garlic. Let all of this cook for about 5 minutes, or until the mushrooms are dark and soft. Sprinkle in the dried parsley and pepper, be cautious with the salt until you know how salty your broth will be.

IMG_7265Once these are all cooked up, place them in a sauce pot and add in your broth and the bay leaves. I started with 4 cups of broth (5 tablespoons of Better Than Bouillon beef and 4 cups water), but then added in about 2 more cups of water, which made the consistency and taste perfect. Bring mixture to a boil, reduce heat to low and let simmer for about 15 minutes, stirring occasionally.

IMG_7268That’s it, super easy. I had it warmed up for lunch today and it was even better. Enjoy!

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This entry was posted in Appetizers, Asian Inspired, Dinner, Gluten-Free, Lunch, Recipes, Soup, Vegetarian. Bookmark the permalink.

2 Responses to Baby Bella Mushroom Soup

  1. veggiemary says:

    Mmm mushroom soup is my favourite soup!

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