Velvety Mushroom Soup
120
- Prep Time20 mins
- Total Time40 mins
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 4g, Carbohydrates 10g, Fat 10g, Fibre 2g, Sodium 330mg.