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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.

Ingredients: 

Ingredients: 

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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

Instructions: 

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: 

Calories: 
159
Protein: 
8 g
Total Fat: 
7 g
Saturated Fat: 
4 g
Carbohydrates: 
19 g
Cholesterol: 
15 mg
Sodium: 
232 mg
Fiber: 
4 g
Sugar: 
10 g
Yield: 
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.

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