The Nutrition Rundown: Mushrooms are a rare food source of vitamin D, important for our bodies especially in winter months since our body can only make vitamin D when exposed to sunlight. This soup is also naturally low in fat and calories and tasty enough to satisfy that craving for something warm!
Serves 6 appetizer portions
2 Tbs olive oil
4 cloves garlic, minced
1 shallot, diced
2 pounds mushrooms, cleaned and chopped (a variety like crimini, oyster, shitake tastes delicious!)
2 Tbs fresh thyme, chopped
½ tsp salt
½ tsp freshly ground black pepper
4 cups vegetable broth (low sodium, if available)
1 bay leaf
2 parmesan cheese rinds (optional)
- In large, heavy saucepot, heat oil over medium heat. Add garlic and shallot and cook ~1-2 minutes. Add mushrooms, thyme, salt and pepper. Cook, stirring frequently, ~5 more minutes, until mushrooms and shallot are soft.
- Add vegetable broth. Cover and bring to a boil. Once boiling, reduce heat and simmer. Add bay leaf and cheese rinds if using. Simmer uncovered, stirring frequently, until liquid is reduced by ~1/4.
- Turn off heat and remove bay leaf and cheese rinds. Using immersion blender, puree soup. (If you do not have an immersion blender, allow soup to cool completely and puree in blender, in small batches).
- Serve immediately or store, covered, in refrigerator up to 4 days.