Weekday White Wine and Mushroom Soup

Weekday White Wine and Mushroom Soup

Mushrooms. You either love them or despise them. I happen to find them absolutely wonderful! I love all kinds of mushrooms--shitake, portabella, enoki, button, cremini. I love them in all forms: in stews, sauteed over steak or a burger, stuffed with sausage, as a burger substitute, sliced hot bacon spinach salad, marinated, skewered and grilled...did I cover all the bases?!? You see, I'm a fan of mushrooms. My family, on the other hand, is not. They will tolerate them in my ugly soup, stout stew, fricasee, and coq au vin. But, an all-out brothy, flavorful mushroom soup? Well...I think I may be the only one who appreciates such meals in this house. Thankfully, my recipe for such a soup is so simple and quick to fix, I can make a small batch for myself anytime the mood calls for it...which is always, usually. :)

*I'll just warn you now...This is one of my unconventional non-technical recipes. You'll need a pint size mason jar and some Beef Better Than Bouillon if you want to make it the way I did! (I love that Better Than Bouillon is organic and does not have MSG. I use the chicken version all the time now as well, in my tomato soup, because there's no waste, and I can always use just the amount I need.):)

  • 1 small yellow onion, halved and sliced thinly
  • 2-3 cups sliced white mushrooms
  • 2 Tbs butter
  • 2 mason jars of water
  • 1/2 half mason jar of pinot grigio
  • 1 tsp. beef Better Than Bouillon
  • dash or two of crushed dried thyme salt and plenty of cracked pepper
White Wine and Mushroom Soup | gracelaced.com

In a medium saucepan, melt butter and combine with onions and mushrooms. Saute on medium high heat until onions and mushrooms are cooked down and lots of liquid is released, about 8 minutes. Add two jar-fuls of water to the saucepan, and a teaspoon of the Better Than Bouillon.

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After the Better Bouillon is dissolved, add the thyme, salt and cracked pepper to taste. Add the wine, and simmer for 10 minutes on low. Serve with crusty bread or a salad dressed with lemon and olive oil. That's it! Wasn't that simple?

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