Dreamy, Creamy Mushroom Soup for Souper (Soup, Salad & Sammie) Sundays

I loves me some mushrooms! It's something about the earthy, savory flavor and meaty texture they have, and it doesn't hurt that they are good for you too. Mushrooms are one of the few plant sources of vitamin D and are a good source of potassium, selenium, B vitamins and antioxidants. The February 2010 issue of Vegetarian Times has a whole feature on mushrooms and this recipe for a Creamy Mushroom Soup stood out. I love the fact that it is creamy but vegan / non-dairy, using soy creamer instead. It also is a great way to use up some of the huge container of dried mushrooms I have in my pantry.

The magazine says, "This recipe employs an old restaurant trick of using affordable fresh mushrooms such as crimini, for the soup base, then stirring in premium mushrooms at the end."

Creamy Mushroom Soup

Vegetarian Times, February 2010

(Serves 6)

1 oz. mixed dried mushrooms, such as oysters, porcini, and chanterelles, plus more for garnish, optional

1 1/2 cups low-sodium vegetable broth

1 Tbsp olive oil, divided

1/2 tsp salt, divided

8 oz. fresh mushrooms, such as cremini and white button, chopped (2 cups)

1/2 cup finely chopped shallot

1/4 tsp ground black pepper

1 clove garlic, minced (1 tsp)

1/2 cup sherry

1 Tbsp all-purpose flour

1/2 cup soy creamer

Place dried mushrooms in a medium bowl. Cover with 2 cups hot water, and let stand 30 minutes. Drain mushrooms, reserving soaking liquid. Bring soaking liquid and broth to a simmer in saucepan over medium heat. Cover, and keep warm.

Heat 1 1/2 tsp oil in saucepan over medium heat. Add rehydrated mushrooms and 1/4 tsp salt; saute 2 minutes, or until mushrooms are tender. Transfer mushrooms to plate; set aside.

Heat remaining 1 1/2 tsp oil in same saucepan over medium heat. Add fresh mushrooms, shallot, pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring frequently. Add garlic, and cook 30 seconds, or until fragrant. Increase heat to medium-high, and stir in sherry. Simmer 3 minutes, or until liquid is reduced by half. Whisk flour into broth mixture. Stir broth mixture into mushroom mixture, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes

Transfer soup to blender or food processor, and puree until smooth. Return soup to pot; stir in creamer and reserved rehydrated mushrooms, reserving a few for garnish, if using.

Per 2/3 cup serving: 88 calories; 3g protein; 4g total fat; (less than 1g sat fat); 10g carb; 0mg chol; 248mg sodium; 2g fiber; 2g sugars

Mushroom Notes: Brown Bag It: Transfer just bought fresh mushrooms from plastic bags or containers to brown paper bags to keep them fresh in the fridge for up to two weeks. The paper keeps light out but lets air in, so mushrooms stay firm and dry.

Notes/Results: OK, Yum! This is a rich and very delicious soup that is full of flavor and creamy texture too. I made the soup, took a few pictures, inhaled it, then went back for another helping. It actually was pretty thick and rich even without the soy creamer but that took it too the next level. I have tendency to always add more garlic and black pepper and I doubled the amount here. A great soup that tastes really indulgent for not a lot of fat and calories. I would make this one again.

While some people are watching the Super Bowl this Sunday, many others are enjoying a "souper bowl" of delicious soup, a plate of salad and some sandwiches too. Looks like quite a crowd in the Souper Sunday kitchen this week!

Graziana from Erbe in Cucina experimented in the kitchen this week and came up with this Sprouted Fenugreek Soup made creamy with coconut cream and kicked up with chili powder and spices. Graziana says, "A few days ago, I sowed fenugreek after testing the seeds. They were vital, so I also create some fenugreek sprouts. Put the seeds in a covered bowl with some water, in a warm place. Change water every morning for 4-5 days, until sprouts are ready. Easy, isn't it? Next experiment: mungo beans!"

It's so nice to see Wizzy from Breakfast Lunch Dinner Punch here this week and just as nice to see the lovely Trinidad Corn Soup she brought with her. Wizzy says, "We are in full swing for the annual Carnival celebration which culminates in a two day explosion of colour and music as masqueraders take to the streets in sequins, feathers and glittered splendor. It is indeed something to be experienced. Even if you can't be here, you can still have a taste of Carnival if you make this soup which is sold by street vendors at most carnival fêtes. Until now I hadn't given much thought to the fact that this is actually a healthy, high fiber, vegetarian meal. But who really has time to contemplate nutritional value when you are in a pan yard listening to the sweetest rhythm of steel drums and craving a cup of corn soup?"

Loving the comfort of a warm bowl of soup is Chaya from Chaya's Comfy Cook Blog who made this Creamy Potato Broccoli Soup. She says, "I made the recipe up as I went along and there are definite changes, I would make, if I had a few more minutes. Hubby had been out of town for more than a week and he was arriving in five minutes. There, I stood with a half made soup. It was waiting for an immersion blender attack and some sour cream to make it even creamier. This cold man warmed up quickly with his “souper” soup, if I may steal Deb’s word."

Welcome to Martha from Menagerie, hailing from Florida, who found her way to Souper Sundays from Chaya's blog. Martha says, "All last week I was craving a nice bowl of Matzoball Soup. Since I wasn't planning to drive to Ft. Lauderdale or to New York City any time soon - and since I always make homemade soup of some kind on the weekend in the winter, I decided on a nice big batch of Matzoball soup. Hot, light, fluffy, flavorful, delicious comfort food - just like someone's "Bubbe" would make!"


My friend Lori from Fake Food Free took advantage of a sale on potatoes and used some of her 10 lb. bag to make this Quick Broccoli Potato Soup for Two. Lori says, "I pulled out a Weight Watchers cookbook my mother-in-law got for me several years ago, called Dining for Two. I used it a lot before I boxed it up during our move abroad. Now, although the pages are bit bent from storage the recipes remain so I decided to modify a potato soup I used to make a lot. The soup has a delicious flavor and even with the changes I made it still remains a favorite. The best part about this soup is that if you have your broccoli and potatoes previously cooked in the form of leftovers, it is so quick to make."

Foodycat is here with some hearty Spit Pea and Ham Soup inspired by George at A Nod Is As Good As A Wink To A Blind Horse. Foodycat says, "It's not exactly fast food, because it takes about 4 hours to cook, but those are 4 very low-effort hours! And the rich, comforting flavour makes the time spent well worth it. As an added bonus, it gets really thick when it cools, so it is fabulous to take to work because it doesn't leak all over your lunch bag."

Here with a hearty stew with a sexy name is Natashya from Living in the Kitchen with Puppies and this gorgeous Italian Spezzatino di Manzo (Classic Beef Stew) She says, "See, what did I tell you about food sounding even sexier in Italian? This is similar to French Boeuf Bourguignon, you do have to love red wine to love this stew. As it happens... I do! The slow simmer gives the stew a rich flavour. I subbed in almost half of the beef for mushrooms, as that was what I had on hand, and it turned out lovely. Rich, dark, deep and delicious. Man food, to be sure, and very sexy indeed. It uses a good part of a bottle of wine, the last cup is for the chef. Make sure to have another bottle on hand!"

Busy Donna from My Tasty Treasures popped in from a blogging break to bring by some of Rachel Ray's Tomato Bean 15 Minute Stoup and also a salad we will talk about below. Donna says, "First off it does not take 15 minutes Rachael, sorry, you are wrong.. I'd hazard a guess of more like 40 minutes.. Anyhow, a healthy, quick, tasty soup that will again be repeated in my home. Wonderful as a lunch, loaded with veggies, a bowl full of goodness for sure."

This Cafe Green Salad by Melissa d'Arabian was also on the menu in Donna's kitchen. She says, "I found this saladto be quite tasty. The dressing is just delicious, something different, and so simple to make.My FFH devoured it, and I will make it again, a great flavor!! Pretty, too!!"

Here with one of my favorite sammies is Christime from Kit's Chow who has been missed here at Souper Sundays! Happy to see her back and with this delectable Vietnamese Bánh Mì. Christine says, "In my opinion, the Vietnamese baguette sandwich, Bánh Mì, is the best sandwich. And the best Bánh Mì in Vancouver comes from the Tung Hing Bakery on Kingsway. The sandwiches are so popular that there is always a lineup for themI've been making my version of Bánh Mì at home with a baguette from our local supermarket. I've spent enough time standing in front of their sandwich-making counter that I figured it out. Here is my chicken and prosciutto Bánh Mì."

Speaking of favorite sandwiches this Grilled Turkey, Bacon, Arugula, and Blue Cheese Sandwich on Red Beet Buns could become a new one. Created by Joanne at Eats Well With Others who baked the red beet buns herself. Joanne has gone from beat hater to beet lover recently, and says that you'll like these even if you haven't converted yet. "These beet buns from HBinFive. Taste very little like beets. And very much like onion (since they also have onion in them). More important than that. They are moist and delicious. But in case you weren't convinced. (I can't believe you don't trust me. I'm hurt. I really am.) I made a sandwich with them. With bacon. Because I know that even if you don't like beets. You love bacon."

What a fantastic bunch of recipes this week--thanks to those friends, old and new who participated! If you have a soup, salad or sandwich you would like to share, click on the Souper Sunday logo on the side bar for all the details.

Have a great week!