Velvety Mushroom Soup
134
- Prep Time20 min
- Total Time40 min
(Photo: Erik Putz)
A creamy and savoury fall mushroom soup recipe you can dish up over lunch, or serve as part of an elegant entertaining menu.
Ingredients
14-g pkg dried porcini mushrooms
1/3 cup sherry
3 tbsp butter
1 onion, chopped
2 garlic cloves, minced
340-g pkg mixed fresh mushrooms, sliced
2 tsp smoked paprika
3 tbsp all-purpose flour
900-mL container low-sodium chicken broth
1 cup 18% cream
1/4 cup chopped chives
Instructions
PLACE dried mushrooms in a small microwave-safe bowl. Drizzle with sherry and microwave on medium for 1 min.
MELT butter in a large pot over medium. Add onion and garlic. Cook until onion starts to soften, 3 min. Add fresh mushrooms and paprika. Sauté until mushrooms are almost soft, 3 min. Stir in flour, then sherry-soaked mushrooms. Cook for 1 min. Add broth. Boil, then reduce heat to medium-low. Simmer, covered, for 10 min. Purée in batches in a blender, then return to pot over medium. Stir in cream and cook until heated through, 2 min. Ladle mushroom soup into bowls and sprinkle with chives.
Nutrition (per serving)
Calories 146, Protein 4g, Carbohydrates 10g, Fat 10g, Fibre 2g, Sodium 330mg.
Get more of our best soup recipes.
This soup is a part of our traditional British holiday menu.
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