Rich Mushroom Soup

Karry Hosford
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.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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)

Preparation

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.

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.

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.

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.

Note:

Kathryn Conrad,

October 2004