With the fall holidays pouring in this month, I have been cooking up a storm. Very glad that the weather is finally cooperating for fall cooking season.
3 shallots, sliced thin
1 large onion, chopped
3 carrots, chopped
3 stalks celery, chopped
2 pounds assorted mushrooms, sliced (Combo of Cremini, Portabella, Shitake, Button, etc.)
2 tbsp. paprika
2 tbsp. smoked paprika
2 tsp. salt
2 tsp. ground pepper
8 cups vegetable broth
2 bay leaves
2 tbsp. fresh thyme, chopped
Tofutti Sour Cream (for garnish)
Heat olive oil in a large soup pot.
Add in shallots and onions. Sauté for about five minutes.
Add in the other veggies and cook for another five minutes on medium. Stir in the paprikas and some salt and pepper.
Add in the vegetable broth and bay leaves. Let it come to a boil.
Turn the heat down to medium low and cover and cook for about an hour. You can leave it cooking if you have something better to do. I’ve forgotten it for an hour or two and it only gets better.
Once cooked, remove the bay leaves.
With an immersion blender, puree until mostly blended. You want to keep some chunks of mushroom.
Serve with a dollop of Tofutti Sour Cream.