Wild Mushroom Soup
Wild Mushroom Soup
|Serving Size: 1/4 cup|
|Sodium||90 mg (without added salt)|
|Choices: Carbohydrate 0.5, Fat 0.5|
- Makes: 11
- Serving Size: 1/4 cup
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
|1||(0.65 oz.) package dried morel mushrooms (or any other type of dried mushroom)|
|1||Tbsp.||olive oil (divided use)|
|2||scallions, white part only, finely chopped|
|1||large||garlic clove, minced|
|1/4||cup||dry white wine (sauvignon blanc or pinot grigio)|
|1||Tbsp.||fresh minced thyme|
|1||tsp.||fresh minced rosemary|
|pinch||red pepper flakes|
|kosher salt and freshly ground black pepper to taste|
|1 1/2||cups||low fat, reduced-sodium chicken broth|
|2/3||cup||fat-free evaporated milk|
|2||tsp.||fresh minced chive|
- Add the dried morels to a small bowl. Pour 1 cup of boiling water over them, and let stand for 10 minutes.
- Meanwhile, clean and stem the cremini and button mushrooms. Coarsely chop the mushrooms. You should have a total of about 3 cups of mushrooms. Set aside.
- Drain the morel mushrooms, and discard the soaking liquid. Squeeze any excess liquid from the morels and chop them. You should have about 1 cup. Set aside.
- Heat 1/2 Tbsp. of the olive oil in a large saucepot. Add in the onion and sauté on medium heat for 5 to 6 minutes. Add in the scallions and garlic, and sauté for 2 minutes. Remove the onion mixture from the pan and set aside.
- Add the remaining olive oil to the pan, and add all the mushrooms. Let them sit undisturbed without stirring for 2 minutes. Sauté the mushrooms for about 5 to 6 minutes, until they begin to release their liquid. Add back the onion mixture, and add in the wine. Raise the heat to medium- high, and cook the vegetables until the wine evaporates. Stir in the thyme, rosemary, and red pepper flakes, and salt and pepper if desired. Sauté for 1 minute. Add in the flour and sauté until the flour is incorporated into the vegetables. Add in the broth and bring to a boil. Turn the heat down to low and simmer uncovered for 10 to 15 minutes, stirring often.
- Add in the milk and simmer for 1 minute. Ladle the soup, in batches if necessary, into a blender or food processor. Process the soup until smooth, but leave some texture. Add the soup back to the pot. On medium-low heat, add in the cream and butter, and cook until the butter melts. Taste and correct the seasonings.
- Pour 1/2 cup of the soup into individual 2-ounce espresso cups. Top each soup with a dollop of crème fraîche and a sprinkle of chives.