Mushroom and Red Cabbage Soup
Print recipeIngredients
- 1/2 Large Spanish onion (diced)
- 3 Large portobello mushrooms (gills removed and chopped)
- 12oz mushrooms (white or baby bella mushrooms) (sliced)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup flour
- 1/4 cup brandy or sherry
- 6 cups beef or vegetable stock
- 1/2 head red cabbage (sliced thin (in food processor))
- 1/2 teaspoon dill
- 1/2 teaspoon thyme
Directions
| Step 1 | |
| In a heavy soup pot, heat oil over medium heat. When oil is hot add onions and saute for 2-3 minutes. Add portobello mushrooms and saute another 5 minutes Add butter and sliced mushrooms, continue cooking another 3-4 minutes | |
| Step 2 | |
| Stir flour into mixture, let cook for 2 minutes Add brandy and stir well, add stock and herbs, and bring to a simmer while stirring | |
| Step 3 | |
| Add cabbage to pot, stir well, cover and cook for 30 minutes | |