Autumn Mushroom Soup with Cognac Recipe | Vegetarian Times Skip to main content

Autumn Mushroom Soup with Cognac

This is a rich, earthy soup—perfect for a quick dinner on a chilly night. Pulsing the mushrooms in a food processor helps cut the cooking time. Cognac complements the mushrooms delicate flavors, but if you don’t have any on hand, you could substitute apple brandy or bourbon.



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2 lb. sliced white or button mushrooms
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2 Tbs. butter
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2 large leeks, light green and white parts thinly sliced (2 cups)
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2 cloves garlic, peeled and thinly sliced
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1 tsp. finely chopped thyme leaves
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¼ cup cognac
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3 ½ cups low-sodium vegetable broth
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1 cup almond milk
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¼ cup chopped parsley, for sprinkling


1. Pulse mushrooms in food processor in batches, until finely chopped.

2. Heat butter in large pot over medium heat. Add leeks, and sprinkle with salt, if desired. Cover, and cook 5 minutes, or until leeks are softened, stirring occasionally. Increase heat to medium-high, stir in garlic and thyme, and cook 1 minute more, or until fragrant. Deglaze pan with cognac, and cook 1 minute, or until liquid has evaporated. Stir in mushrooms, cover pot, and cook 5 minutes; then uncover and cook 5 to 7 minutes more, or until most liquid has evaporated and mushrooms begin to brown.

3. Stir in broth, and bring to a simmer. Add almond milk, and purée with immersion blender until smooth. Serve hot, sprinkled with parsley.

Nutrition Information: 

8 g
Total Fat: 
7 g
Saturated Fat: 
4 g
19 g
15 mg
232 mg
4 g
10 g
Serves 4

Comments on this Recipe

Definitely took over 30 minutes to make. That's a lot of mushrooms to slice and it took far longer for the liquid to evaporate than the 5-7 minutes suggested. The flavor was not as rich as expected, either. Don't think I'll be making this one again.