Blended Mushroom-Wine Soup

October 21, 2021

This one brings sophistication to a new level. Prepare your taste buds!

Yield: 3–4 servings


¼ cup olive oil

1 large Spanish onion, diced

4 frozen garlic cubes

4 portobello mushrooms

8 oz. button mushrooms

2 oz. cremini mushrooms

¼ cup fresh parsley

¼ cup sherry cooking wine

1 teaspoon salt

¼ teaspoon pepper

4½ cups water


In a medium-sized pot, heat oil. Sauté onion and garlic until fragrant, about 3 minutes.

Remove stems and gills from portobello and cremini mushrooms and slice. Slice button mushrooms. Add all mushrooms to the pot and stir. Sauté over low heat for 10 minutes.

Stir in remaining ingredients and bring to a boil. Lower heat and simmer for 45 minutes.

Blend with an immersion blender.