Mushroom Soup

“Someone fell on me on the train today.”

“So they knocked into you? Doesn’t that happen all the time?”

“No. Someone fell on. to. me.  I was on the ground face up, with them on top of me.”


“He was too busy eating a delicious looking lemon poppy seed cake out of one hand and a drinking a coffee out of the other to hold the rail.”

“Well obviously it was because of his delicious looking cake. I mean, lemon poppy seed? Screw. that. rail.”


Roo looks up from his iPad, “Are you ok babe?”

“I cried.”

“Cried and didn’t give a damn what anyone else thought?”

“No, this isn’t an episode of HIMYM on what makes a Real New Yorker. This is real life. ”

“Meaning -”

“The anger cry.”

“I know that cry. It’s kind of…confusing.”

“Yes, a snotty nosed, yelling to getoffofme, anger cry occurred as soon as I realized he was on top of me…And that he was still holding his coffee and cake.”

“Not a drop spilled?”

“Not a single drop.”

“He must have gone to UMass.”

“So not the point Roo. So not the point.”


When I came home all I wanted was a bowl of warm, comforting soup.  Well, first I wanted a glass of wine and an ice pack for my back, but soup was an immediate second.  And bread, lots of bread third.

This soup is earthy with a bit of heat.  Rosemary and cremini mushrooms make perfect woodsy partners, with a little bit of chili powder to warm everything through and a dash of soy sauce and worcestershire sauce tying everything together.

Practically not-holding-the-rail worthy.

Adapted from Creamy Oven Roasted Cauliflower Soup

Serves 4 – 6


A sharp knife

A large pot with lid

A spatula

An immersion blender or a blender




1 tablespoon of mild tasting olive oil (just enough to coat the bottom of the pot)

1 large onion, diced

4 stalks of celery, diced

3 garlic cloves, minced

1 teaspoon of dried rosemary

Half teaspoon of chili powder

32 ounces of cremini mushrooms (you can also use white button mushrooms), cleaned and sliced

4 medium potatoes (about the size that each fit in the palm of your hand) or 2 large potatoes, cut into about half inch pieces

2 carrots, diced

4 cups of low sodium broth (I used homemade vegetable)

1 cup of unsweetened, unflavored almond milk (or any other non-dairy milk)

2 tablespoons (up to a quarter cup) of nutritional yeast

1 scant tablespoon soy sauce

1 scant tablespoon worcestershire sauce

Salt to taste

Add one tablespoon of olive oil to your pot.  Place the pot over a burner on medium heat.  When the oil starts to shimmer, add the diced onion and celery.  Cook, stirring occasionally, until the onion and celery become translucent.  Add the minced garlic, rosemary, and chili powder and stir to incorporate the ingredients.  Cook until fragrant, about a minute.

Add the mushrooms and stir into the ingredients till combined.  Cook until the mushrooms reduce their size in half and most of their liquid is gone (about ten minutes).

Add the potatoes and carrots and stir into the ingredients till combined.  Add the broth, bring the soup to a boil, then lower the heat so that the ingredients are at a simmer.  Cover the pot and simmer for about ten minutes or until the potatoes and carrots are soft.

After ten minutes have passed, add the almond milk and nutritional yeast.  Stir and heat the ingredients through.

With an immersion blender, blend about half of the soup, or to the consistency that you wish (I like to have some bits left whole in my soup).  If you don’t have an immersion blender, ladle some soup into your blender, but be careful to not fill more than half way.  Lid, cover with a towel (to protect your hand), and immediately blend (do not let steam build up in the blender or else you may risk of eruption and burning your hand!).  Add it back to the soup, and continue this until the soup is down to the consistency you desire.

Salt to taste.  Serve immediately.

4 thoughts on “Mushroom Soup

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