Recipe: Mushroom Soup with Carrots and Butternut Squash

wild mushrooms

Mushrooms are one of the most economical, readily available, and over looked super foods! We should all make an effort to include them in our daily diet! But here is the catch, for optimal nutritional benefit, they should be consumed cooked! Historically they are rarely consumed raw, so mushroom soup is the perfect solution.

You do need to wash your fresh mushrooms, and this can be done easily by rinsing and wiping away the dirt with a paper towel. Whether you make a mushroom soup or broth, or throw some in a stir fry or casserole dish, you will be improving your immunity and over all health with each bite!

Ingredients needed

2 heads garlic
6 tablespoons unsalted butter, or olive oil
2 large onions, chopped
1-1/2 pounds assorted wild mushrooms, sliced, stems reserved
8 carrots, peeled and cut into 1/2 inch pieces
2 ribs celery, chopped
8 sprigs fresh parsley
1/4 cup fresh parsley, chopped
1 bay leaf
1 butternut squash, peeled, seeded, and cut into 1/2 inch cubes
1 cup light red wine
2 teaspoons sea salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice

Cooking instructions

Follow step by step to the most delicious mushroom soup!

  • Heat oven to 400.
  • Cut about 1 inch off the top of each head of garlic and top each with 1 tablespoon butter or olive oil.
  • Wrap cloves in tin foil and roast until soft, about 45 minutes. Let cool, remove individual cloves and discard the skin.

Next

  • Melt 1 tablespoon butter, or heat olive oil, 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 springs, and bay leaf. 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.

Then

  • Melt 1 tablespoon butter, or heat olive oil, in 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, 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.
  • Stir in chopped parsley and lemon juice and serve immediately.

Recipe by Michelle

Photo credit: wasatchgardens.org

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