Ingredients
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16 ounces button mushrooms, chopped
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8 ounces cremini mushrooms, chopped
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8 ounces shiitake mushrooms, chopped
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8 ounces oyster mushrooms, chopped
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2 cups roughly chopped onion
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6 tablespoons extra-virgin olive oil, or to taste, divided
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salt and freshly ground black pepper to taste
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2 medium carrots, thinly sliced
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1 large leek, white and light green parts only, diced
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3 cloves garlic, minced
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1 tablespoon tomato paste
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2 ½ tablespoons all-purpose flour
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1 ½ cups dry red wine
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1 ½ cups vegetable broth
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1 tablespoon tamari, or to taste
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3 sprigs fresh thyme, chopped
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2 bay leaves, or more to taste
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¼ teaspoon cayenne pepper, or to taste
Directions
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Combine mushrooms and onion in a large bowl; toss gently to mix.
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Heat 2 tablespoons oil in a very large pot over medium-high heat. Add mushroom-onion mixture, in batches, to cover bottom of pot in a single layer; cook, without stirring too much, until begin to brown and caramelize on one side, 3 to 5 minutes. Stir and cook until other side is browned, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot; repeat with another mushroom-onion batch. Continue until all mixture is cooked.
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Season mushroom-onion mixture with salt and black pepper.
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Reduce heat to medium-low; add 1 tablespoon oil to the pot. Add carrots and leek; cook until leek turns a light golden color and starts to soften, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste; cook 1 minute. Add flour; cook and stir 1 minute more.
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Stir in wine, vegetable broth, tamari, thyme, bay leaves, and cayenne pepper while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Carefully add the mushroom-onion mixture; bring to a simmer.
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Reduce heat to low; simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.
Cook's Notes:
You can use butter instead of olive oil and 1/2 teaspoon dried thyme instead of fresh.
The more variety of mushrooms you use, the better, as each brings unique flavor characteristics. If you have the time (and patience), really brown the mushrooms, but don't burn them; caramelization, as always, adds a lot of depth to a dish.
If you are a pescatarian, you can substitute oyster sauce for tamari. It really rounds out the soup, giving it more depth of flavor.
Nutrition Facts (per serving)
| 379 | Calories |
| 17g | Fat |
| 34g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 379 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 3g | 13% |
| Sodium 435mg | 19% |
| Total Carbohydrate 34g | 13% |
| Dietary Fiber 9g | 31% |
| Total Sugars 9g | |
| Protein 11g | 22% |
| Vitamin C 41mg | 46% |
| Calcium 131mg | 10% |
| Iron 7mg | 38% |
| Potassium 945mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
