Hearty Vegetable & Grain Soup w/Stuffed Mushrooms

soupandmushroomFall is for warm comforting bowls of soup. This weekend we had the delight of having my cousin and her husband over for dinner, and these carnivores didn’t miss the meat in this hearty vegetable & grain soup with stuffed portobello mushrooms served on the side.

    Makes 8-10 servings


For the soup:

1 1/4 cup Trader Joe’s Harvest Grains Blend
1 32oz carton vegetable broth
1 Tbsp butter
1 32oz carton Trader Joe’s Carrot Ginger Soup
2 medium sweet potatoes, peeled & cubed
1 cup peas (I used frozen)
1 medium yellow onion, chopped + olive oil for sauteing
3 Tbsp minced garlic
2 Tbsp ground cumin
1 Tbsp garlic powder
1 tsp ground black pepper
1/4 tsp cayenne pepper

For the stuffed mushrooms:
1 Portobello mushroom for each person, stems removed and chopped
Trader Joe’s Gluten Free Stuffing mix


Preheat oven to 350 degrees F

1. Prepare the Harvest Grains Blend by bringing 1 3/4 cup of the vegetable broth to a boil in a large soup pot then add the 1 1/4 cup grains & 1 Tbsp butter, bring it back to a boil, then lower heat so that it simmers, covered, for 10 minutes. While that’s cooking, saute the chopped onion, garlic, and spices in olive oil on medium heat. When the onions are translucent and soft remove from heat.

2. When the grains are finished cooking, stir in the rest of the vegetable broth and Carrot Ginger Soup to the pot along with the onion mixture *but leave ~1/4 cup onions in the saute pan*, sweet potatoes, and peas. Turn the heat to medium/high and stir occasionally – don’t let it come to a boil, just a simmer.

3. To the saute pan that has the reserved 1/4 cup onions add the chopped mushroom stems and prepare in the pan as much of the Gluten Free Stuffing mix you need for the amount of stuffed mushrooms you’re preparing. I made 4 mushrooms, so I following the saute instructions on the stuffing mix for just 1/3 of the mixture since the whole package served 12.

Don’t forget to stir the soup and make sure it’s simmering not boiling.

4. Line a baking sheet with parchment paper and place the stemmed mushrooms on them. When the stuffing is ready, spoon it evenly on each mushroom and bake in the oven for 20 minutes.

If you wish, put a dollop of sour cream (we like Tofutti Better Than Sour Cream) and some chopped green onions on the soup for garnish. Dinner is served!


This is the grain blend from Trader Joes — Yum!



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