Velvety mushroom soup

Prep 20 min
Total 40 min
Plus Serves: 8

A smooth and savoury fall soup you can dish up over lunch, or serve in as part of an elegant entertaining menu.



14-g pkg
dried porcini mushrooms
1/3 cup
3 tbsp
onion, chopped
garlic cloves, minced
340-g pkg
mixed fresh mushrooms, sliced
2 tsp
smoked paprika
3 tbsp
all-purpose flour
900-mL container
low-sodium chicken broth
1 cup
18% cream
1/4 cup
chopped chives


  • PLACE dried mushrooms in a small microwave-safe bowl. Drizzle with sherry and microwave on medium for 1 min.
  • MELT butter in a large pot over medium. Add onion and garlic. Cook until onion starts to soften, 3 min. Add fresh mushrooms and paprika. Sauté until mushrooms are almost soft, 3 min. Stir in flour, then sherry-soaked mushrooms. Cook for 1 min. Add broth. Boil, then reduce heat to medium-low. Simmer, covered, for 10 min. Purée in batches in a blender, then return to pot over medium. Stir in cream and cook until heated through, 2 min. Ladle into bowls and sprinkle with chives.


Calories 146
Protein 4 g
Carbohydrates 10 g
Fat 10 g
Fibre 2 g
Sodium 330 mg

Issue: December 2014

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Photo credit: Velvety mushroom soup. (Photo, Erik Putz.)

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