Paris-Brest
This soup is smooth and slightly creamy using plain white or button mushrooms.
Mushroom Soup
2015-04-05 22:49:20
Serves 6
Nutrition Facts
Serving Size
450g
Servings
6
Amount Per Serving
Calories 135
Calories from Fat 55
% Daily Value *
Total Fat 6g
10%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 618mg
26%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
9%
Sugars 5g
Protein 8g
Vitamin A
8%
Vitamin C
17%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 tablespoons unsalted butter
- 1 1/2 large onions, coarsely chopped
- 3 to 4 large garlic cloves, minced
- Salt and freshly ground white pepper
- 1 1/2 lbs. white mushrooms, wiped clean, trimmed and sliced
- 1/2 cup dry white wine
- 2 parsley sprigs
- 1 rosemary sprig
- 6 cups chicken broth
For the Salad
- 6 large white mushrooms, wiped clean and trimmed
- 2 scallions, white and light green parts, thinly sliced
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh chives
- Salt and pepper
- Creme Fraiche, for serving
Instructions
- To make the soup: Melt 1 tablespoon of the butter in a large Dutch oven over low heat. Add onions and garlic; season with salt and pepper, cook, stirring often, for about 5 minutes, until the vegetables are soft. Add mushrooms and remaining butter, increase heat to medium and cook, continue to stir, for another 3 minutes, or until mushrooms release their liquid. Increase heat to high and cook until all liquid evaporates. Add the wine and let boil until it almost evaporates.
- Toss the herbs into the pot and add the broth, bring to a boil. Lower the heat, partially cover the pot and simmer gently for 20 minutes. Remove rosemary sprig.
- Working in small batches, puree the soup until it is very smooth, with a strainer or blender. Return soup to pot and heat gently, do not boil, but should be very hot.
- To make the salad: Divide mushrooms, scallions parsley, and chives among six soup plates; season soup with salt and pepper. Ladle soup into the bowls, and top each with dollop of crème fraiche.
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