Excellent. I used all baby portabella mushrooms - 2 8oz boxes, whipping cream (hey, it's a quarter of a cup - big deal), and an immersion blender so no cooling, no transferring. Yeah! Or should I say Yum?
Wild mushroom soup
Community Recipe from
- 2 tablespoon(s) unsalted butter
- 2 tablespoon(s) olive oil
- Wild Mushroom Soup
- January 19th, 2013 | Recipes
- We have turned our Friday nights into super soup night, and I have been trying to chose a healthy recipe that is non cream based. Since mushrooms are a favorite at our house I discovered this recipe with little ingredients and much flavor (a little sherry goes a long way). I used fresh portabella, crimini and shitake mushrooms that I purchased at our local farmers market. Enjoy it with some crusty bread (whole grain if possible) as a full meal. Keep healthy and fit by eating a bowl of tasty soup!
- 2 Tbs. unsalted butter (I used salted butter about 1 1/2 Tbs.)
- 2 Tbs. olive oil
- 1 medium onion, cut into medium dice (to yield about 1-1/2 cups)
- 4 cloves garlic, minced
- 3/4 lb. fresh wild mushrooms, wiped clean, trimmed (stems removed from shiitakes), and thinly sliced (to yield about 4-1/2 cups)
- 2 Tbs. plus 1 tsp. fresh thyme leaves
- Kosher salt and freshly ground black pepper (I used sea salt)
- 4 cups homemade or low-salt chicken or vegetable broth
- 1/4 cup half-and-half (I used fat-free milk)
- 3 Tbs. dry sherry
- 1 Tbs. soy sauce (I used low sodium)
- Melt the butter and olive oil in a 5-qt. or larger stockpot over medium-high heat. Add the onion and cook until it’s beginning to brown (resist the urge to stir too often), about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. each salt and pepper; cook until the mushrooms become limp, 2 to 4 minutes.
- Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer,
- and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce. Add more salt and pepper to taste, if needed, and reheat. Garnish each serving with a small pinch of the remaining 1 tsp. thyme.
- nutrition information (per serving):
- Size : based on six servings; Calories (kcal): 160; Fat (g): 11; Fat Calories (kcal): 90; Saturated Fat (g): 4; Protein (g): 5; Monounsaturated Fat (g): 5; Carbohydrates (g): 14; Polyunsaturated Fat (g): 1; Sodium (mg): 370; Cholesterol (mg): 15; Fiber (g): 2;
This recipe is a personal recipe added by lynnjr and has not been tested or endorsed by MyRecipes.
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Wild mushroom soup Recipe at a Glance
- COURSE: Soups/Stews
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