Velvety mushroom soup

86

PREP TIME

20 min

TOTAL TIME

40 min

* PLUS Serves: 8
Velvety mushroom soup

Velvety mushroom soup. (Photo, Erik Putz.)

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

Ingredients

  • 14-g pkg dried porcini mushrooms
  • 1/3 cup sherry
  • 3 tbsp butter
  • 1 onion , chopped
  • 2 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

Instructions

  • 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 mushroom soup into bowls and sprinkle with chives.

Nutrition (per serving)

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