Mushroom Medley Soup

When winter’s chill-you-to-the-bone temperatures take hold, there’s nothing like a bowl of hot and savory soup to warm the soul. When I was a kid, a piping cup of soup and a gooey grilled cheese sandwich was my mom’s go-to meal for me and my sisters when we stomped off our snowy boots and peeled off our puffy snowsuits after spending hours playing in the snow.

Soup is still one of my favorite comfort foods, and this mushroom medley recipe knows how to take center stage when the temperature dips. Its rich broth conveys decadence, while the tender mounds of mushrooms and other hearty vegetables add a healthy and colorful splash to your bowl. My recipe also includes chicken bone broth instead of just traditional chicken broth – a wonderful way to boost vital minerals that can help keep you healthy during cold and flu season. I often pair my soup with a side salad, but if you’re able to eat grains and dairy, go ahead and relive your childhood with an ooey, gooey grilled cheese.

Note: This recipe contains chicken broth, but if you’re vegetarian, simply double up on the vegetable broth. It still tastes delicious!

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Mushroom Medley Soup

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Servings

Ingredients

• 2 containers Shiitake mushrooms (3.2 oz.)
• 1 container Baby Bella mushrooms (3.2 oz.)
• 2 individual Portabella mushroom heads
• 2 individual stalks celery
• 4 whole green onions
• 1 bag baby carrots (12 oz.)
• 1½ t dried thyme
• 1 container vegetable broth (32 oz.)
• 1 chicken broth (16 oz.)
• salt & pepper To taste

Servings Ingredients 2 containers Shiitake mushrooms (3.2 oz.) 1 container Baby Bella mushrooms (3.2 oz.) 2 individual Portabella mushroom heads 2 individual stalks celery 4 whole green onions 1 bag baby carrots (12 oz.) 1½ t dried thyme 1 container vegetable broth (32 oz.) 1 chicken broth (16 oz.) salt & pepper To taste

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Instructions

1. Finely dice carrots, celery and onions, and add to large saute pan.
2. Add 16 ounces of vegetable broth to pan and simmer until vegetables become tender (approximately 12 minutes)
3. Add the thyme and give it a good stir
4. Gradually add the chopped mushrooms, stirring with the simmered vegetables and broth until they start to cook down and turn the soup base a rich brown.
5. Continue adding the remaining mushrooms and gradually add the remaining 16 ounces of broth.
6. Simmer entire contents for 15 minutes longer, then remove from heat.

   
7. Add all contents, plus the bone broth and traditional broth (32 ounces total), to a large pot and simmer on low for one hour.

Recipe Notes

Serve immediately. Leftovers will keep refrigerated for several days (this recipe also freezes well).

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