Wild Mushroom Soup
Per ServingWild Mushroom Soup |
||
|---|---|---|
| Makes: 11 | ||
| Serving Size: 1/4 cup | ||
| Calories | 65 | |
| Fat | 3.5 | g |
| Saturated Fat | 1.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 7 | g |
| Fiber | 1 | g |
| Sugars | 3 | g |
| Cholesterol | 10 | mg |
| Sodium | 90 mg (without added salt) | |
| Potassium | 205 | mg |
| Protein | 3 | g |
| Phosphorus | 70 | mg |
| Choices: Carbohydrate 0.5, Fat 0.5 | ||
- Makes: 11
- Serving Size: 1/4 cup
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Ingredients
| 1 | (0.65 oz.) package dried morel mushrooms (or any other type of dried mushroom) | |
| 4 | oz. | cremini mushrooms |
| 4 | oz. | button mushrooms |
| 1 | Tbsp. | olive oil (divided use) |
| 1/2 | cup | diced onion |
| 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 | ||
| 3 | Tbsp. | flour |
| 1 1/2 | cups | low fat, reduced-sodium chicken broth |
| 2/3 | cup | fat-free evaporated milk |
| 2 | Tbsp. | heavy cream |
| 1/2 | Tbsp. | unsalted butter |
| Topping | ||
| 1 | Tbsp. | crème fraîche |
| 2 | tsp. | fresh minced chive |
Directions
- 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.
