Mushroom Soup
Mushroom Soup takes around 45 minutes from beginning to end. One portion of this dish contains approximately 3g of protein, 11g of fat, and a total of 135 calories. For $1.06 per serving, you get a soup that serves 8. 388 people were impressed by this recipe. A mixture of broth, heavy cream, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Real Food Real Deals. It is perfect for Winter. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Overall, this recipe earns a good spoonacular score of 66%. Try Homemade Cream of Mushroom Soup + More Condensed Soup s, cream of mushroom soup | vegetarian cream of mushroom soup, and Best Ever Mushroom Soup for similar recipes.
Servings: 8
Ingredients:
4 cups broth
2 carrots, diced
1½ pounds fresh mushrooms, sliced
1 clove garlic, minced
½ cup whole milk or heavy cream (or more to taste)
3 Tbs. olive oil
1 small onion, diced
½ tsp. salt (or to taste)
Equipment:
pot
immersion blender
food processor
Cooking instruction summary:
Saute the onion in the olive oil in a large soup pot with the cover on over medium-low heat for about 5 minutes, or until tender. Add the carrots and cook, covered, over medium-low heat for another 5 minutes.Add the garlic and mushrooms, and continue to cook, covered, over medium-low heat for another 10 minutes. The mushrooms will release their juices during this time.Add the broth and salt, and simmer gently in an uncovered pot for 30 minutes, or until all the vegetables are very tender.Puree the soup with an immersion blender or in a food processor. Stir in the milk or cream and serve warm.
Step by step:
1. Saute the onion in the olive oil in a large soup pot with the cover on over medium-low heat for about 5 minutes, or until tender.
2. Add the carrots and cook, covered, over medium-low heat for another 5 minutes.
3. Add the garlic and mushrooms, and continue to cook, covered, over medium-low heat for another 10 minutes. The mushrooms will release their juices during this time.
4. Add the broth and salt, and simmer gently in an uncovered pot for 30 minutes, or until all the vegetables are very tender.Puree the soup with an immersion blender or in a food processor. Stir in the milk or cream and serve warm.
Nutrition Information:
covered percent of daily need
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