ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rich Mushroom Soup

Karry Hosford
Yield 8 servings (serving size: 1 cup)
This smooth and satisfying soup can also be made with 2% milk rather than 1% and half-and-half. Any combination of fresh mushrooms works just fine.

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 cup boiling water
  • 1 cup dried porcini mushrooms (about 1 ounce)
  • 2 teaspoons butter
  • 1 1/2 cups chopped onion
  • 2 teaspoons chopped garlic
  • 2 teaspoons finely chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
  • 2 (8-ounce) packages presliced button mushrooms
  • 4 cups fat-free, less-sodium chicken broth
  • 1 cup 1% low-fat milk
  • 1/2 cup half-and-half
  • 1/4 cup dry sherry
  • Chopped fresh flat-leaf parsley (optional)

Nutrition Information

  • calories 114
  • caloriesfromfat 24 %
  • fat 3.1 g
  • satfat 1.8 g
  • monofat 0.9 g
  • polyfat 0.1 g
  • protein 7.1 g
  • carbohydrate 13.3 g
  • fiber 1.9 g
  • cholesterol 11 mg
  • iron 1.9 mg
  • sodium 341 mg
  • calcium 72 mg

How to Make It

  1. Place flour in a small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer the flour to a small plate; cool.

  2. Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20 minutes. Strain porcini mushrooms through a sieve over a bowl, reserving the soaking liquid. Chop the mushrooms.

  3. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, thyme, salt, and pepper; sauté 30 seconds. Add shiitake mushrooms; cook 3 minutes, stirring constantly. Add button mushrooms; cook 3 minutes, stirring constantly. Add chopped porcini mushrooms and broth to pan.

  4. Combine reserved porcini soaking liquid with toasted flour, stirring with a whisk, and add to pan. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes. Add milk; simmer 10 minutes, stirring frequently. Remove from heat; stir in half-and-half and sherry. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Divide soup among each of 8 bowls, and sprinkle with parsley, if desired.