The weather outside is frightfully cold and nothing warms the soul like a hot bowl of satisfying soup.   Although yesterday morning, I intended to start my  Crockpot Drunken Mushroom Soup in the crockpot,  I never did.  Instead, I got home late with only 15 minutes to get dinner on the table.   That meant that I needed to make the soup in a heavy-bottom pot using every shortcut possible.

I skimped on sauteing the onions and celery slowly and carefully.  Instead, I cut the onions and celery very small and started the soup by just sauteing the small bits of onions and celery for a few minutes.  I then shredded the mushrooms and zucchini in the food processor so that the tiny bits would cook quickly.  I skipped the wine and just added salt and pepper for flavor.

This soup was one of the best that I ever produced.  Sorry, kids!  Although my kids often chastise me for complimenting my own food, I subscribe to the belief that a cook may compliment or criticize their own handiwork.  Why not?

The soup was so flavorful and so silky that Don could not believe that there was no cream in this soup.  He loved this soup so much that he enjoyed three bowls of it.  So, guys, I didn’t even need to compliment my own soup.  Dad did it for me in word and in deed.  Indeed!

 

INGREDIENTS

2-3 tablespoons oil
1 onion, diced small
3 stalks celery, diced small
2 containers mushrooms, shredded
2-3 medium zucchini,shredded
1 1/2 teaspoons salt
dash pepper
4-6 cups of water

Celery Garnish (optional)

 

DIRECTIONS
In a heavy bottom pot over medium-high heat, saute onion and celery in oil for just a few minutes, until onions and celery are soft but not brown.

While vegetables are sauteing, shred the mushrooms and zucchini in the food processor using the s-blade or the shredding blade.

Add the shredded mushrooms and zucchini to the onions and celery. Add the salt and pepper and stir to combine. Add water and bring to a boil.  Simmer for a few minutes more until the soup is cooked through and silky.

Garnish with a celery curl.

Enjoy!

 

TIPS

To speed up recipes, cut, shred or dice ingredients into smaller pieces.   Smaller bits create more surface area for the heat and cooking media to enter.  Just take care, because the smaller the pieces of ingredients, the easier these ingredients are to overcook or to burn.