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Mushroom Vegetable Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A robust & aromatic mushroom vegetable soup. [Originally attributed to Norine Hanson via Sunset Magazine.]

Ingredients

Serves: 8-10.

  • ½ kilogram mushrooms
  • 2 chopped onions
  • 1 tablespoon olive oil
  • ⅞ kilogram potatoes (peeled and cubed)
  • 2 carrots
  • 375 millilitres sliced celery
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon dried oregano
  • 1 teaspoon fresh basil
  • 170 grams tomato paste
  • 125 millilitres red wine
  • low salt soy sauce
  • 1 pinch of salt
  • 1 pinch of pepper
  • grated parmesan (optional)

Method

Mushroom Vegetable Soup is a community recipe submitted by exiledcal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a 5- to 6-quart pan, combine mushrooms, onions, and oil. Stir often over medium-high heat until mushroom liquid evaporates and onions are slightly browned, about 15 minutes.
  • Add potatoes, carrots, and celery. Stir often until vegetables are lightly browned, about 10 minutes.
  • Add 7 cups water, bay leaves, parsley, oregano, basil, tomato paste, wine, and soy sauce. Bring soup to a boil, cover, reduce heat, and simmer until vegetables are tender when pierced and flavours have blended, about 30 minutes.
  • Ladle into bowls and add salt, pepper, and cheese to taste. Makes 3.5 to 4 quarts/ 8 to 10 servings; 145 calories per serving -- 13% from fat; 4.9 g protein; 2.1 g fat; 29 g carbo; 648 mg sodium; 0 mg chol.
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