Recipe by Serena Wilgress
"A wonderful, rich soup that warms up the soul. My husband loves this one."
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onion, thinly sliced
fresh sliced mushrooms
1 1/2 cups
ground black pepper to taste
chopped fresh parsley
This soup was SO much better than I expected it to be; delicious in fact! Truth be told, I really only made it because I was over zealous during my last grocery shopping trip, buying more than I ended up having a need for in a timely fashion. This included a boat load of mushrooms, perfect for this recipe. I used a combination of shitakes and baby bellas, which I think gave this soup a bolder mushroom flavor than the more common button mushrooms would have. I added the red wine to the pan before the broth and tomato paste, preferring to let it cook off a bit and let its flavor mellow. I used no water, as I didn’t see any reason to dilute flavor. Rather, I used a combination of beef and chicken broth. I thought this would be a weak, wimpy, flat tasting soup, but I couldn’t have been more wrong. The bold flavored mushrooms already gave it a deep, rich flavor and the red wine and tomato paste gave it incredible complexity. I suppose one could add a lot of things to this if for some reason they felt compelled to, like herbs, rice, pasta, spinach or other vegetables, meat, etc., but this soup is perfect, simple, delicious, and satisfying just as is. In fact, I think it would be diminished if its simplicity was messed with. Humble served with a grilled cheese sandwich, elegant as a first course for a more formal dinner, I’ll have to remember to buy a boat load of mushrooms more often.
This soup is very good. I replaced the beef broth with vegtable broth and added some red pepper flakes for a little spicey kick. I do agree with earlier post that this soup thickened up, would make a great pasta sauce.
This is a quick and easy soup to prepare. The only things I did different was to add some beef bouillon granules (2 tsp.), and I used roasted garlic flavored tomato paste. I also let it come to a boil and then simmered it for an hour or so. I thought about omitting the wine but was glad I didn't. It really ads a great flavor. I doubled the recipe and it tasted even better the next day.
Delicious and refined. The small amount of wine really adds to it, even if you boil out the alcohol. Would be excellent with a red meat dish.I will definitely make this again.
This is really good, with even better potential. I ended up adding canned diced tomatoes and fresh basil, and broiling the cheese on the top for a few minutes. The base is great with room for lots of different additions. Thanks!
Wow! What a great way to use fresh mushrooms. I followed recipe exactly (doubled) and added a pinch of sugar and a couple of tablespoons of milk. Everyone asked for seconds.
With the addition of sundried-tomato chicken sausage (sauteed with mushrooms & onions), subbing chicken stock for the beef broth, and adding flavored croutons to the topping, this soup tasted just like pizza in a bowl-- and my boyfriend loved it! Thanks for the recipe!
Seriously, this is an excellent (and fast!) soup! I don't give out 5 stars just any 'ol day :). The only change I made was to add a couple squirts of Worcestershire sauce as I had no red wine opened (I don't drink wine, so for me to waste a bottle but for a measly 1/4 cup would be silly). I did use 2 fresh, roma tomatoes (deseeded) instead of the tomato paste. Add the tomatoes to the sauted onions, garlic and mushrooms let the tomatoes cook down before you add the broth. I did not add any water as the soup would have been too thin. Use lots of fresh ground pepper, and I added a teensy pinch of salt as without the canned tomato paste, there really isn't any salt and it would be bland otherwise. Wonderful, filling lunch (and relatively low-fat) and will be making this again! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 137
** Calories from Fat: 74
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