Savory Mushroom Soup


  • 1 med Yellow Onion (diced)
  • 1 med Carrot (diced)
  • 1/ 3 cup Vegetable Broth (low sodium)
  • 8 oz Baby Bella Mushrooms
  • 8 oz White Button Mushrooms
  • 1/4 tsp Thyme
  • 1/4 tsp Rubbed Sage
  • 1 dash Cayenne Pepper
  • 1 Tbs Tomato Paste
  • 1 can Diced Tomatoes (15oz)
  • 1 Tbs Flour
  • 1/2 cup Red Wine
  • 1 1/2 cups Vegetable Broth (low sodium)
  • 1 med Potato (diced)
  • 2 cloves Garlic (minced)
  • 1 Tbs Soy Sauce (low sodium)
  • 1/2 tsp Red Wine Vinegar
  • 1 dash Salt & Pepper (to taste)


  1. Saute onion and carrot in 1/3 cup veg broth until softened and lightly browned
  2. Season with salt and pepper
  3. Remove to separate bowl.
  4. Add mushrooms to pot and cook over med heat until reduced
  5. Add thyme, sage, and pepper and stir to combine
  6. Add tomato paste and tomatoes and simmer for 3-4 minutes
  7. Sprinkle on flour and mix well
  8. Stir the onions back into the pot.
  9. Add Red Wine and mix well
  10. Add remaining Veg Broth, potato, and garlic and simmer until potato has softened
  11. Season with Soy Sauce and Red Wine Vinegar


Serve as is or ladle over Mashed Potatoes, Pasta, or Rice


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