Smooth Mushroom Soup
Serving Size / Yield
- 2 Tbs. olive oil
- 1 med. onion, chopped
- 4 garlic cloves, sliced
- 2 10-oz. packages white button mushrooms, sliced
- 1 Tbs. sage, chopped
- 2-3 sprigs thyme, leaves removed
- 2 Tbs. soy sauce
- ½ tsp. paprika
- ½ C. white wine
- 4 C. low sodium vegetable broth
Heat oil in a large soup pot over medium. Add onions and garlic and sauté until onions are softened, about 3-4 minutes.
Add mushrooms, sage, thyme, soy sauce and paprika, and stir well. Mushrooms will shrink. Continue cooking until liquid from mushrooms is almost completely evaporated.
Add wineand stir; cook until liquid is almost evaporated. Add broth and bring soup to a boil; reduce heat to low and cook, covered for 20 minutes.
Puree soup in a blender until smooth.
To serve, ladle soup into bowls. Top with some chopped thyme and a dollop of sour cream.