Creamy Mushroom Soup
Ingredients
The soup base
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
unsalted butter
-
1
medium
yellow onion, chopped
-
½
teaspoon
sea salt
-
black pepper
to taste
freshly ground black pepper
-
1
pound
white button mushrooms, stemmed and sliced
-
8
ounces
cremini mushrooms, stemmed and sliced
-
2
cloves
garlic, grated
-
¼
cup
dry white wine
-
3
cups
vegetable broth
-
1
tablespoon
tamari
-
1
tablespoon
fresh thyme leaves
Optional ingredients
-
½
cup
heavy cream or creme fraîche
-
to taste
chopped fresh parsley, for garnish
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the onion, salt, and pepper, cooking for 2 minutes until softened.
- Add half of the mushrooms and cook for 5 minutes until softened, then add the remaining mushrooms and cook for another 5 minutes.
- Stir in the garlic, then add the wine, broth, tamari, and thyme, covering and simmering for 15 minutes.
- Allow the soup to cool slightly, then blend two-thirds of it until smooth.
- Stir the blended soup back into the pot with the chunky soup.
- If desired, add the cream and cook for another 2 minutes.
- Season to taste and serve topped with olive oil, cream, fresh parsley, and thyme.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
500mg
Cholesterol
30mg
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