Autumn Mushroom Soup with Cognac

fall recipes, autumn recipes, mushroom recipes, vegetarian recipes, vegan recipes, mushroom soup

To celebrate the First Day of Fall, I wanted something … delicious and autumn-y.

Here in South Florida, we don’t experience the weather changes or leaf transitions so FOOD is what makes fall for me.

As I was browsing the October 2011 Vegetarian Times, I encountered the recipe for Autumn Mushroom Soup with Cognac.  Perfect!  Even better, this is a 30 minutes or less recipe and I confirm that is was simple to whip up and sensational as a soup!  The hardest part for me was chopping all the mushrooms in my little chopper – I think a Big Girl Food Processor should be on my Santa list.

This is the first time that I have used Almond Milk in a soup and I am a convert now.  Slowly, almond milk is becoming more and more a part of my daily life with coffee and cereal so I loved that it tasted wonderful in the soup!  The addition of the almond milk also makes this not just 100% vegetarian but vegan as well.

While the preparation may be simple, the presentation and taste is complex and would hold up delightfully on a holiday table!

What are you cooking for the First Day of Fall?

5.0 from 1 reviews
Autumn Mushroom Soup with Cognac
Recipe type: Soup
Cuisine: Autumn
Prep time: 
Cook time: 
Total time: 
Serves: 4
Perfect for Autumn and you can prepare this in 30 minutes or less!
  • 2 lb. sliced white or button mushrooms
  • 2 Tbs. butter
  • 2 large leeks, light green and white parts thinly sliced (2 cups)
  • 2 cloves garlic, peeled and thinly sliced
  • 1 tsp. finely chopped thyme leaves
  • ¼ cup cognac
  • 31/2 cups low-sodium vegetable broth
  • 1 cup almond milk
  • ¼ cup chopped parsley, for sprinkling
  1. | Pulse mushrooms in food processor in batches, until finely chopped.
  2. | Heat butter in large pot over medium heat. Add leeks, and sprinkle with salt, if desired. Cover, and cook 5 minutes, or until leeks are softened, stirring occasionally. Increase heat to medium-high, stir in garlic and thyme, and cook 1 minute more, or until fragrant. Deglaze pan with cognac, and cook 1 minute, or until liquid has evaporated. Stir in mushrooms, cover pot, and cook 5 minutes; then uncover and cook 5 to 7 minutes more, or until most liquid has evaporated and mushrooms begin to brown.
  3. | Stir in broth, and bring to a simmer. Add almond milk, and purée with immersion blender until smooth. Serve hot, sprinkled with parsley.
Nutrition Information
Serving size: 1¾ cup Calories: 159 Fat: 7 g Saturated fat: 4 g Carbohydrates: 19 g Sugar: 10 g Sodium: 232 mg Fiber: 4 g Cholesterol: 15 mg


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5 Responses to “Autumn Mushroom Soup with Cognac”

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  1. A quick and flavourful soup! Perfect for those of us who do have to deal with the cooler weather 😉 Thanks for sharing!!

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  1. […] on Wednesday 9/26 at 12n est – Join US!A few new Fall recipes on the Hungry Goddess for Fall:Autumn Mushroom Soup with CognacRoasted Acorn Squash with Farro, Fennel Sausage, Goat Cheese, & SpinachAnd there are loads more […]

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