Mushroom Soup

2 posts in one day! Well, the truth is that I made the gyoza yesterday and was too lazy to post it. :)

This Mushroom Soup is light with a thin broth...perfect for dipping bread in! I don't really eat bread, since I have a bit of a wheat intolerance, but if I had some gluten-free bread or crackers I'd be using it in a heartbeat!

This soup is perfect for a cool, rainy autumn afternoon...just like it is here today! And it is SO simple and easy, you'll be pleasantly surprised for sure. Please enjoy any time of year you crave mushrooms, or just want a light soup to tide you over on a chilly day.

MUSHROOM SOUP

Base
1 1/2 tsp earth balance or olive oil
1 small red onion, chopped
2 garlic cloves, sliced thin
1 1/2 cup diced mushrooms (I quartered button mushrooms and 2 shiitake)

Herbs/Spices
1/4 - 1/2 tsp thyme
1/4 - 1/2 tsp rosemary
fresh ground black pepper to taste (about 1/4 tsp pre-ground)

Broth
1/2 cup sweet white wine
1 1/2 cups vegetable broth

Thickener
1/4 cup chilled white wine
1 1/2 tbsp cornstarch

DIRECTIONS

Heat oil in your soup pot on low. Sautee garlic & red onion until onion starts to become transluscent. Add diced mushrooms & sautee for about 2-3 minutes. Add thyme, rosemary, and pepper (and salt, to taste, if you want).

Add the white wine first and sautee for a minute or two to allow the wine flavor to permeate the base. Then add vegetable broth, and mix well.

Put the lid on the pot and heat until it starts to boil. Simmer on LOW for about 5 minutes.

Whisk together cornstarch and chilled wine mixture (the more cornstarch, the thicker it will be), then add to boiling soup. After it thickens just a bit (it should take no longer than a minute, and it will still be quite thin), then take soup off of heat and serve.