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Vegetarian Wild Mushroom Soup




Source of Recipe


chef2chef






Recipe Introduction


If you can't find wild mushrooms, you can substitute white button mushrooms. You can also substitute chicken stock for the veggie stock to give it more flavor.





List of Ingredients



• 1/3 cup pine nuts
  
• 2 T butter
  
• 2 T olive oil
  
• 1 large onion, diced
  
• 2 T minced garlic
  
• 10 fresh plum tomatoes, chopped
  
• 8 oz fresh crimini mushrooms
  
• 16 oz fresh shitake mushrooms, stems removed and sliced
  
• 3 T flour
  
• 6 cups vegetarian stock
  
• 1 T fresh parsley, minced
  
• 1 tsp each fresh thyme and rosemary
  
• salt and pepper to taste
  






Instructions



1. In a small saute pan, toast the pine nuts until they give off a wonderful aroma. Remove from pan and cool.
   
2. In a large soup pot, heat the oil and butter over medium high heat. Add the onion and saute until translucent, about 5 minutes.
   
3. Add the garlic, tomatoes, mushrooms and continue to cook for another 8 minutes. Be sure to stir often.
   
4. Stir in the flour to the remaining cooking liquid to create a sort of roux that will thicken the soup.
   
5. Add the veggie stock, parsley, thyme and rosemary and bring the soup to a boil. Lower heat and simmer for 20 to 30 minutes.
   
6. Taste for seasonings and adjust with salt and pepper. Serve soup topped with toasted pine nuts.