DELICIOUS GOLDEN MUSHROOM SOUP WITH BEEF BROTH DAIRY FREE
So many mushroom soups - so much milk & cream! Well not this one! This soup is warming and very tasty. It can be Kosher if you like. You can substitute 1/2 the olive oil with butter if you like. I used about 1/2 cup reconstituted dried exotic mushrooms for flavor too.
Provided by ChandraSoleil
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a 5 quart chef's pan or dutch oven. Add the onions, mushrooms and garlic and saute until soft and just beginning to brown. Turn up the burner to high and add the wine, scraping up any browned bits from the bottom of your pan and reduce for a minute or two until a bit creamy then add the flour, stir to coat the vegetables then add the Beef Broth while stirring. Bring up to a boil while stirring, the soup will thicken slightly (this is not a super thick soup) Then reduce heat and simmer for 10 minutes or so. Ladle a bit out to adjust the seasoning - some commercial broths can be salty so taste first. Then add your salt and pepper and enjoy! Bon Appetit!
Nutrition Facts : Calories 205, Fat 14.2, SaturatedFat 2.2, Sodium 900.5, Carbohydrate 10.3, Fiber 1.1, Sugar 2.7, Protein 5.4
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Madhushan “DJ EPIC”
[email protected]This soup is a waste of time and money.
Yuusuf Najimudeen
[email protected]I would not recommend this soup to anyone.
Tanan Ahmed
[email protected]This soup is not worth the effort. It's time-consuming and the end result is not that great.
Hamidu Ramatu
[email protected]I was disappointed with this soup. It was bland and flavorless.
jewel mahamud
[email protected]I followed the recipe exactly and the soup turned out too salty. I think I'll use less salt next time.
Nadira Nity
[email protected]This soup is a great way to use up leftover mushrooms. I had some mushrooms that were starting to go bad, so I decided to make this soup. It turned out great and I'm so glad I didn't waste the mushrooms.
arnecesa randle
[email protected]I'm allergic to dairy, so I was excited to find this dairy-free mushroom soup recipe. It's delicious and I can finally enjoy mushroom soup again!
What Reyes
[email protected]I made this soup in my slow cooker and it turned out great. It's a great way to have a hot meal ready when you get home from work.
Kay Ball
[email protected]This soup is a great way to get your kids to eat their vegetables.
Burnuddin Mia
[email protected]I'm not usually a fan of mushroom soup, but this one is really good. The beef broth adds a lot of flavor.
shohag shohag
[email protected]This soup is so good, I could eat it every day.
YTE GAMING
[email protected]I made this soup for a party and it was a hit! Everyone loved it.
Becky Cephas
[email protected]This soup is a winner! It's easy to make, delicious, and healthy. I highly recommend it.
HS Harun Raj
[email protected]I love the flavor of this soup. It's hearty and flavorful, but not too heavy. It's the perfect soup for a cold winter day.
Madison Courtland
[email protected]This soup is a great way to use up leftover beef broth. I always have some in my freezer, so it's nice to have a recipe that I can use it in. The soup is also very versatile. I added some chopped carrots and celery, and I think it would also be good
Ranisha Taylor
[email protected]I was pleasantly surprised by how easy this soup was to make. I had never cooked with golden mushrooms before, but they were easy to find at my local grocery store. The soup came together quickly and easily, and it tasted even better the next day.
Sajjat Hossain
[email protected]This soup was absolutely delightful! The combination of golden mushrooms and beef broth created a rich and flavorful broth, while the addition of vegetables and herbs added depth and complexity. I followed the recipe exactly and it turned out perfect