Wild Mushroom Soup

Starting with leftover Wild Mushroom Gravy makes this recipe fast and easy to prepare and is a great use of a holiday leftover. 

Prep time: 10 minutes

Cook time: 20 minutes

2 tablespoons butter

1/2 cup chopped onion

2 cloves garlic, minced

1 stalk celery, chopped

1 cup leftover Vegetarian Wild Mushroom Gravy (recipe below)

2/3 cup Mariani milk

2/3 cup vegetable broth

2 teaspoons Italian herb seasoning

2 tablespoons plain Greek yogurt 

Snipped fresh chives (optional topper)

Melt butter in a medium saucepan over medium heat. Add onion and cook for 5 minutes to soften. Add garlic paste and celery and cook for a few minutes more. Stir in gravy, walnut milk and broth and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in herbs. Spoon into 2 bowls and top each with yogurt and chives, if desired. Makes 2 servings. 

Vegetarian Wild Mushroom Gravy

Prep time: 20 minutes   

Cook time: about 30 minutes   

1/3 cup butter 

2 large shallots, minced

3 cups chopped mixed wild mushrooms

1/4 cup flour

1 1/2 cups vegetable broth 

1 cup milk

1/2 teaspoon each: sea salt, poultry seasoning, dried thyme and crushed dried rosemary

Freshly ground pepper to taste

Optional flavor additions: 1 teaspoon miso or reduced-sodium soy sauce or 1/4 cup white wine and fresh thyme leaves

Melt butter in a large saucepan over medium heat. Add shallots and cook for 10 minutes. Add garlic and fresh mushrooms; cook and stir for 5 minutes more. Stir in flour and cook for 2 minutes. Slowly add in broth, stirring constantly. Stir in walnut milk and seasonings. Reduce heat and simmer, covered, for 20 minutes. Stir in any optional additions. This gravy may be prepared several days ahead and stored tightly covered in the refrigerator. Makes 2 1/2 cups.