Soups & Stewscountryliving
Mushroom Soup with Winter Vegetables
A hearty winter soup consisting of caramelized onions, wild mushrooms, carrots, and butternut squash. Make this fresh and delicious dish from scratch now -- then freeze it to savor later.
👥 1 Servings👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●dutch oven
📝 Preparation Steps
1
Roast the garlic: Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon butter, wrap in foil, and roast until soft -- about ⏱️ 45 minutes; let cool and squeeze to release the roasted meat. Discard the skins and set meat aside.
2
Make the vegetable stock: Melt 1 tablespoon butter in large saucepan. Add half the onions and cook over low heat until caramelized -- about ⏱️ 25 minutes. Add the mushroom stems, half the carrots, and the celery and cook until soft -- about ⏱️ 10 minutes. Add 8 cups water, parsley sprigs, and bay leaf, increase heat to high, and bring to a boil. Reduce heat to low and simmer for ⏱️ 45 minutes. Strain and discard the solids. Add enough water to bring stock to 6 cups. Set aside.
large onions2carrots8bay leaf1
3
Make the soup: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Cook the mushrooms in thirds, adding an additional 1 tablespoon butter with each batch, until golden -- about ⏱️ 3 minutes per batch. Add the remaining onion and cook until softened -- about ⏱️ 3 minutes. Add the squash and remaining carrots and cook for ⏱️ 2 minutes. Add the red wine, salt, pepper, roasted garlic, and reserved vegetable stock, stir to combine, and bring to a boil. Reduce heat to low and simmer until vegetables are tender -- about ⏱️ 25 minutes. If freezing, skip to Step 4. Stir in chopped parsley and lemon juice and serve immediately.
carrots8
4
Freeze the soup: Cool soup completely, transfer to an airtight container, and freeze for up to 2 months. To serve, thaw soup in the refrigerator. Place thawed soup in a large saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for ⏱️ 5 minutes. Stir in chopped fresh parsley and lemon juice.
Nutrition Facts
calories
204 calories
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