Wild Mushroom Soup
Submitted by: Courtney
Recipe by: Adapted from a Cooking Light Recipe
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped carrots
- Cooking spray
- 1 C thinly sliced button mushrooms
- 1 C thinly sliced shiitake mushroom caps
- 1 (14-oz) can fat-free, less-sodium veggie broth
- 1 teaspoon dry sherry
- 1/2 teaspoon chopped fresh parsley
- 1/4 teaspoon chopped fresh tarragon
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
Heat a large non-stick skillet over med.-high heat. Add celery, shallots, and
carrot, sauté 3 min. or until lightly browned. Spoon vegetable mixture into a
med. bowl.
Coat pan with cooking spray. Add button mushrooms; sauté 3 min. or until
lightly browned. Add button mushrooms to veg. mixture. Coat pan with cooking
spray, and add shiitake mushrooms, sauté 3 min. or until lightly browned. Add
shiitake mushrooms to vegetable mixture.
Combine vegetable mixture and broth in med. saucepan; bring to a boil over
medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and
remaining ingredients. Simmer, uncovered, for 5 minutes. Serve, or chill (it
works to make it ahead. Reheat over med. heat.)
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