I had some oyster, shittake, and baby portabellas in the fridge, along with a zucchini from the garden. I thought this recipe would provide a good vehicle for their use, and did it ever. Being vegetarian I left out the beef and used a vegetable broth. After sweating the veggies I deglazed the pan with some sherry. I cooked the broth separately for the 1st 1/2 hour as I added some black and mahogany rice (1/4 cup), and that takes 50 minutes to cook. I added a bouquet garni of sprigs of fresh herbs, fished it out when I added the mushroom mixture, and finished cooking it. My family all loved it, and want to know when we are going to have it again. My husband said it was "rich", but it is so healthy and low cal! His only request is that next time he wants to try it with croutons and Swiss cheese, like French onion soup. Thank you so much for sharing such a easy and delectable soup! We have a "soup dinner" for family every fall, and this is going on the menu! Yummy!
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I had some oyster, shittake, and baby portabellas in the fridge, along with a zucchini from...