French · Dinner
Creamy Mushroom Soup
Silky French mushroom soup built from sautéed cremini and button mushrooms, shallot, garlic and thyme, deglazed with dry sherry and simmered in vegetable stock, finished with cream. Blended smooth, seasoned with white pepper and a touch of nutmeg, served hot with a swirl of cream and fresh chives.
$4
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
318Calories
7.2gProtein
24.8gFat
15.4gCarbs
6.1gSugar
2.8gFiber
812mgSodium
63mgChol
13.9gSat Fat
890mgPotassium
75mgCalcium
1.6mgIron
0.1mcgVitamin B12
4.5mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
herb-salt
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Slice the cremini and button mushrooms, finely chop the shallot and garlic, and strip the thyme leaves from their stems.
2
Sauté
Melt butter with olive oil in a small saucepan over medium heat. Add shallot and cook for 2 minutes until soft and translucent, then add garlic and thyme.
3
Sauté
Add mushrooms and cook over medium-high heat for 8 minutes, stirring occasionally, until they release liquid and turn deep golden brown.
4
Deglaze
Pour dry sherry into the pan and scrape up browned bits, cooking over medium heat for 1 minute until liquid nearly evaporates.
5
Simmer
Add vegetable stock, bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer uncovered for 10 minutes until mushrooms are fully tender.
6
Blend
Transfer soup to a blender and blend on high for 1 minute until completely smooth and silky.
7
Finish
Return soup to saucepan, stir in heavy cream, white pepper, nutmeg and salt, and warm over low heat for 2 minutes.
8
Plate
Ladle soup into a bowl, swirl in a little extra cream, and scatter chives over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cremini mushroom
- 5 oz140g button mushroom
- 22 small shallot
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp dry sherry
- 2 cup480ml vegetable stock
- 1/2 cup120ml heavy cream
- 1/4 tsp1/4 tsp white pepper
- 2 pinch2 pinch ground nutmeg
- salt to taste
- 2 tsp2 tsp chives
