Ingredients
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2 cups button mushrooms
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1 cup baby bella mushrooms
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1 cup shiitake mushrooms, stems removed
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3 tbsp olive oil
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1 cup chopped red onion
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1 tbsp minced garlic
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1 tbsp minced fresh ginger
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1 tsp dried thyme
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1/4 cup white flour
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4 cups vegetable stock
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1/2 cup prepared pesto
Steps
1
Quarter the mushrooms. Heat 3 tbsp olive oil in a large saucepan and sauté the onion for 3 min. Add the garlic, ginger, and thyme, and cook for 1 min. Add the mushrooms and sauté for about 3 min. or until they begin to soften. Season with salt and pepper.
2
Sprinkle the flour over the veggie-mushroom mixture and stir to combine. Cook for 1 min. Whisk in half of the vegetable stock and bring to a simmer, stirring until soup begins to thicken slightly. Add the rest of the broth and simmer about 5 min., or until mushrooms are cooked.
3
Ladle the soup into bowls and top each serving with 2 tbsp pesto.
