- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Useful Reference Guides
-
Login/Register
Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
This soup is perfect for those who love the flavor of mushrooms but don’t care for their texture.
1 box baby bella mushrooms, halved
3 zucchini, peeled and chunked
1/4 cup oil, such as Gefen Canola Oil, divided
1 large onion, diced
4 cubes Gefen Frozen Garlic
1 and 1/2 teaspoons salt
1/4 teaspoon pepper
5 cups Manischewitz Chicken Broth
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Spread mushrooms and zucchini on baking sheet and drizzle with two tablespoons oil. Roast for 15 minutes.
While the vegetables are roasting, heat remaining oil in a four-quart pot. Add onion and sauté for 10 minutes. Stir in the garlic. Add the roasted vegetables and stir in remaining ingredients. Bring to a boil, lower the flame and allow to simmer for 30 minutes.
Blend with an immersion blender.
Photography by Chana Rivky Klein
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
Please log in to rate
This zucchini mushroom soup is out of this world and so easy to make this will b my go to for lots of soup nites!
Yum! A hot bowl of soup is so comforting!
So creamy and so delicious!! It’s so easy, will probably make it over and over!
Enjoy!!