Hearty Mushroom Soup
Serves: 8-10 servings
  • 3 Tablespoons olive oil
  • 2 white onions, peeled and diced
  • 5 boxes (8-12 ounces) mushrooms, I used an assortment of white button and cremini (baby bella) mushrooms
  • 3 portobello mushrooms
  • 3 cloves garlic, peeled and chopped
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 4 cups chicken, beef or vegetable broth
  • 2 cups water
  • additional salt and pepper, to taste
  1. Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, for about 10 minutes, until translucent.
  2. While onions are cooking, dice the mushrooms and add to pot.
  3. Add garlic, salt and pepper and continue to cook on a medium/low flame for about 30 minutes, until the mushrooms are reduced and fragrant, and plenty of liquid has come out of them.
  4. Add the broth and water and bring to a boil. Reduce flame and simmer for about an hour.
  5. Use an immersion blender to blend the soup until you reach your desired consistency. I recommend blending until there are still pieces of mushroom, but they are very small.
  6. Taste soup and adjust salt and pepper. The pieces of mushroom will likely sink, so stir just before serving each bowl.
Plan Ahead:
  1. This soup freezes well.
Recipe by Overtime Cook at http://overtimecook.com/2016/11/01/hearty-mushroom-soup-parsley-pesto-matzo-balls/