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Mushroom Soup with Winter Vegetables

Can't Stay Out of the Kitchen

 

This delicious soup is filled with mushrooms, butternut squash and other easy to find vegetables and makes a great alternative to traditional holiday fare and leftovers that are calorie laden and unhealthy! Gluten free and vegan.

Ingredients

  • 2 heads garlic
  • 6 tablespoons olive oil
  • 2 large onions (chopped)
  • 2 pounds mushrooms (sliced)
  • 8 carrots (peeled and cut into 1/2-inch pieces)
  • 2 ribs celery (chopped)
  • 8 sprigs fresh parsley
  • 1/4 cup chopped fresh parsley
  • 1 or 2 bay leaves
  • 1 butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 2 1/4 pounds)
  • 1 cup vegetable broth
  • 2 teaspoons salt
  • 1/2 teaspoon coarse-ground pepper
  • 2 tablespoons fresh lemon juice

Directions

  1. Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, brush each garlic bulb with about a teaspoon of olive oil. Then...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Mushroom Soup with Winter Vegetables

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Unrated
Author:
Teresa
Cuisine:
American
Category:
Soups, Stews & Chowders
Recipe Yields:
12
Prep Time:
Cook Time: