Cream of mushroom soup
A healthier version of the traditional cream of mushroom soup, full of earthy flavors, made with olive oil and no cream.
Servings: 8
Calories: 159kcal
Ingredients
- 2.5 lb mushrooms (mix of white button, cremini, shiitake or other)
- 4 tbsp olive oil
- 1 pinch salt
- 1/2 cup shallot chopped
- 1/2 cup green onions chopped (about 2)
- 3 tbsp all-purpose flour
- 2.5 cups vegetable broth
- 2.5 cups milk (2%)
- 1 tsp dried tarragon (or 1 tbsp fresh)
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp fresh parsley chopped
Instructions
- Slice mushrooms. Heat oil in a large, heavy pot over medium-high. Add mushrooms and a pinch of salt. Cook, stirring often, until mushrooms are browned and most of the moisture has evaporated, 8 to 10 minutes.
- Add shallots and scallions. Cook, stirring often, until softened, about 4 minutes.
- Add flour and stir to combine.
- Add stock and milk, stirring and scraping to loosen any browned bits from bottom of pot. Add tarragon, salt and pepper.
- Bring to a low boil and cook, stirring occasionally, until liquid thickens, about 5 minutes. Remove from heat.
- Transfer half of mixture to a food processor or blender and process until almost smooth; return to pot. Or use an immersion blender to pulse the soup until somewhat blended but some whole pieces of mushroom are still visible.
- Stir in parsley. Taste and adjust salt and pepper if needed. Serve hot.
Nutrition
Calories: 159kcal | Total Carbohydrate: 15g | Protein: 8g | Total Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 635mg | Potassium: 645mg | Dietary Fiber: 2g | Total Sugars: 8g | Vitamin A: 404IU | Vitamin C: 7mg | Calcium: 111mg | Iron: 1mg | Includes Added Sugar: 0g