Roasted Vegetable & Mushroom Soup

Serves: 8 (freezable extras)

This soup was a result of me cleaning out the fridge one day. I love mushrooms, especially sautéing and finishing them with sherry. The soup is built on the method of caramelizing the mushrooms with sherry on the stovetop and the deep flavors of roasting vegetables in the oven. Whole grain buckwheat is a gluten-free superfood option similar to barley. The benefits of buckwheat outshine as it is a great source of protein, fiber, zinc, magnesium and folate. The combination in addition ingredients below makes for a hearty, nutritiously rich and deeply satisfying soup/stew worthy of a cold night in front of a fire.

1 lb. of baby portobello mushrooms halved

1 lb. of sliced shiitake mushrooms

3 shallots chopped

3 tablespoons of olive oil or coconut oil, divided

¾ Cup of cooking sherry

1 white or Vidalia onion roughly chopped

2 cups of roughly chopped butternut squash

2 russet potatoes, peeled and roughly diced into bite size pieces

4 stalks of celery roughly sliced

2 Tablespoons of basil pesto

1-15 oz canned butternut squash or sweet potato puree (BPA free)

1-15 oz canned white beans (rinsed thoroughly)

8 oz canned dices tomatoes

4-5 cups of vegetable broth

8-10 fresh sage leaves*

8-10 stems of fresh thyme*

¾ Cup whole grain buckwheat

Salt and pepper to taste

*Sub dried herbs if fresh are not available. Typically, the rule is three parts fresh to one part dried.

In a cast iron pan (if available) coat the pan with 2 Tablespoons of oil. Add mushrooms and shallots. Sauté on med high heat stirring attentively. Let the mushrooms break down the water content but be mindful to evenly distribute the heat. This will take about 10-15 minutes. When the mushrooms and shallots are starting to caramelize, continue to stir. Add the sherry and stir. Let the sherry cook off and continue to stir until you have a deep, rich looking pan of mushrooms. Remove from heat and place aside.

Preheat oven to 325 degrees roast or 375 degrees on a non-roasting setting. On a long pan take the remaining oil and spread evenly over parchment paper. Place the onions, butternut squash, potatoes and celery evenly spread out on the pan. Cook for 30-35 minutes checking after 20 minutes to move vegetables around to cook evenly. Tie your herbs together with string and place on top for the additional 10-15 minutes. Set aside.

In a large stock pot, add mushroom mixture, roasted vegetables, tied herbs, and pesto through vegetable broth together.

Bring soup to a low boil and cook for 25 minutes. Add in buckwheat groats and cook an additional 10 minutes.

Season with salt and pepper

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