Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche

You can never have too many hor d'oeuvre recipes, so give Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche a try. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 75 calories. For $1.08 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 2 foodies and cooks. It is brought to you by Foodista. If you have half and half, kosher salt & pepper, cremini mushrooms, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 2%, this dish is very bad (but still fixable). Similar recipes include BBQ Meatloaf with Creme Fraiche Potatoes, Brown Butter Peas with Shallots and Red Onion Rings, Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream, and Potato Pancakes with Smoked Trout, Horseradish Crème Fraîche, and Golden Beet Relish.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Set aside, on a paper towel.
2. For the soup:
3. In a Dutch Oven, heat a little bit of olive oil and butter-- just enough for a thin coating. Cook the mushrooms for about 3-5 minutes, until golden. Set aside.
4. Using the same pot, add a little more olive oil and saute the sliced shallots until tender.
5. Add the garlic and cook for about 1 minute.
6. Season with a little kosher salt, pepper and dried thyme.
7. Add the flour, stir and cook for about one minute.
8. Return the mushrooms to the cooked shallots, add tomato paste and about 1 cup of the chicken stock. Stir to combine.
9. All the remaining chicken stock and simmer for about 10 minutes.
10. Puree the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler!
11. Puree to your liking-- I leave small chunks of mushroom.
12. Add the heavy cream/half & half.
13. Serve with a dollop of creme fraiche and the crispy shallots on top.

 

Step by step:

1. To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Set aside, on a paper towel.For the soup:In a Dutch Oven, heat a little bit of olive oil and butter-- just enough for a thin coating. Cook the mushrooms for about 3-5 minutes, until golden. Set aside.Using the same pot, add a little more olive oil and saute the sliced shallots until tender.

2. Add the garlic and cook for about 1 minute.Season with a little kosher salt, pepper and dried thyme.

3. Add the flour, stir and cook for about one minute.Return the mushrooms to the cooked shallots, add tomato paste and about 1 cup of the chicken stock. Stir to combine.All the remaining chicken stock and simmer for about 10 minutes.Puree the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler!Puree to your liking-- I leave small chunks of mushroom.

4. Add the heavy cream/half & half.

5. Serve with a dollop of creme fraiche and the crispy shallots on top.

Nutrition Information:

covered percent of daily need