Mushroom Soup


½ cup (1 stick) margarine
2 (8 ounce) packages sliced mushrooms
1 portobello mushroom, sliced (optional)
Any other mushrooms of your choice (optional)
½ onion, chopped
1 teaspoon minced garlic
¼ cup flour
¼ teaspoon pepper
4 cups regular or pareve chicken broth
2 cups nondairy creamer
¼ cup red wine

Melt the margarine in a large stockpot over medium-high heat. Add mushrooms, onions and garlic and sauté until browned. Stir in the flour and pepper and mix well. Slowly add the broth, stirring continually until thickened. Do the same with the non-dairy creamer and then the wine. Simmer briefly. It can be served as is or it can be partially puréed, then served.

2 thoughts on “Mushroom Soup

  1. I made this mushroom soup last night and it was absolutely delicious! I’ve had about six bowls of it so far and I’m looking forward to more… I made it with a box of baby bella mushrooms and I used soy milk instead of creamer. I didn’t have any red wine in the house so I used a little less than a teaspoon of red wine vinegar instead. Balsamic vinegar probably would have worked well also.

  2. HI Elizabeth,
    I have been trying many of your recipes and having a ball. I love (and I’ve passed this around to MANY) your easy corned beef. Your videos are fabulous. I made the tai beef recipe with chicken and it came out yummy. Today, I decided to try making your mushroom soup in a gluten free version with Blends by Orly Tuscany Blend instead of flour and it turned out great. I also used soy milk instead of non-dairy creamer and it was a great substitute. Thank you for this beautiful and very fun and usable site.

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