Cream of Mushroom Soup
A simple, but very tasty cream of mushroom soup, easily made vegetarian by using vegetable stock.
Ingredients
- 1 oz butter
- 4 Tbsp olive oil (separate 1 Tbsp to sauté mushrooms)
- 1 clove garlic
- 1 large onion (or 4 to 6 shallots, diced)
- 2 stalks celery (large, chopped)
- 12 oz mushrooms (white or crimini, chopped)
- 2 oz dried Shiitake mushrooms (soaked in boiling water for 5 minutes)
- 40 oz chicken broth (or water, with 2 tsp. of 'Chicken Better than Bouillon')*
- 4 oz half and half (or whole milk- or 3 oz heavy cream)
- ⅛ tsp sea salt
- ⅛ tsp black pepper
- ⅛ tsp parsley (fresh, minced- to garnish)
Instructions
- Place the butter and 3 Tbsp of the oil in a large pot and saute the onion or shallots, celery and garlic until softened. Add the soaked Shiitake mushrooms and all but ½ cup/ 55 g (optional-see rest of recipe) of the chopped white/crimini mushrooms and saute over medium high heat for about 5 minutes.
- Add the broth (or water/bouillion mixture) and bring to a boil, then lower the heat and simmer for about 15 minutes.
- Meanwhile, saute the remaining chopped mushrooms in the remaining 1 Tbsp of olive oil until they just begin to brown. Add a little sprinkle of salt and pepper. (If you do not want pieces of mushroom in the soup (i.e. if you want a completely smooth soup), skip this step and just saute all the mushrooms in the first step.)
- Check the soup for salt, adding if needed, then remove from heat and blend with an immersion blender until smooth (or place in a blender, then return to the pot.)
- Next, add the half and half, or whatever dairy product you are using, the sauteed mushrooms, ground black pepper and stir well.
- Serve immediately, topped with some chopped, fresh parsley.
Notes
- You can omit the Shiitake mushrooms and add more fresh mushrooms instead.
Nutrition
Serving: 1 bowl | Calories: 206kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 808mg | Potassium: 459mg | Fiber: 2g | Sugar: 4g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!