Recipe: Triple Mushroom Soup

Don't miss my Talk Like a Pirate Day lunch (and a fantastic blog hop and treasure hunt attached to it)!

Oh my.  This soup was gone so quickly, the only picture I was able to get of it was this one...

I told the kids it was "vegetable soup."  When they had eaten it happily (and The Girl went back for seconds!  Thirds!), I told them it had three kinds of mushrooms in it.  The Boy announced that he didn't really like it after all, but the Girl cheerfully declared that she must like mushrooms then!  Score.

The Hubby's only complaint was the brownness of it.  He isn't thrilled with brown food.  I can understand that.

Triple Mushroom Soup

1 Tbsp oil
1 Tbsp butter
1 small onion, chopped
1 c sliced mushrooms
1 c sliced baby portabello mushrooms
1 1/2 c sliced shitake mushrooms
2 Tbsp apple cider vinegar
2 tsp Worcestershire sauce
6 c vegetable stock (could use chicken stock)
1 can condensed cream of potato soup (could also use some cooked potato and some cream or milk or evaporated milk)

Salt and pepper to taste


Heat the oil and butter together in a large stockpot.  Saute the onions over medium high heat until translucent then add the mushrooms.  Cook, stirring occasionally, until they soften, about 5-10 minutes.

Deglaze the pot with the vinegar and Worcestershire sauce.  Pour in the stock and bring to a boil.  Stir in the canned soup.

Cook for about 10 minutes over medium heat to let the flavors combine.  Puree using an immersion blender.  Allow to cook down over low heat for another 20 minutes or so.  Add salt and pepper to taste.  Enjoy!