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Mushroom Soup

30 Minutes
10 People
A bowl of mushroom soup.


1/2 cup diced onions
3 Tbsp extra-virgin olive oil
2 tsp minced fresh garlic
3/4 cup white wine
4 cups chopped fresh mushrooms
1/2 cup diced carrots
1/4 cup diced celery
3/4 cup peeled and diced potatoes
1/4 cup diced leeks, white part only
1 Tbsp cane sugar
2 tsp sea salt
Pinch freshly ground black pepper
6 cups vegetable stock
1 cup Marsala wine
1 Tbsp sherry vinegar


  1. In a large sauté pan, sauté onions in olive oil until translucent. Add garlic and sauté for about 30 seconds. Add white wine and cook until almost evaporated. Add remaining vegetables and sauté briefly. Add vegetable stock, sugar, salt and pepper. Bring to a boil, reduce heat and simmer until vegetables are soft, about 15 to 20 minutes. Cool slightly. Transfer to a blender container and puree until smooth.

  2. Add Marsala wine to a small saucepan. Bring to a boil and simmer until reduced by half. Add to mushroom soup. Add sherry vinegar and mix well.


Calories 100
Protein 1g
Sodium 264mg
Carbohydrates 8g
Fat 4g
Fiber 1g
Cholesterol 0mg
Servings 10 (3/4 cup ea.)