Mushroom And Parmesan Soup With Chive Crème Fraîche

1. 1

   Heat the oil in a 4-quart saucepan over medium heat. Add the shallot and 1/2 tsp. salt and cook, stirring, until beginning to brown at the edges, 3 to 4 minutes. Add the white and shiitake mushrooms, the thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Increase the heat to medium high, and cook, stirring, until the mushrooms soften and start to brown, 3 to 5 minutes. Add the sherry and cook, stirring, until reduced by half, about 2 minutes. Add the broth and 1 cup water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the Parmigiano and let cool briefly.

2. 2

   Working in batches, puree the soup in a blender until smooth. Transfer to a 3-quart saucepan and reheat.

3. 3

   In a small bowl, mix the creme fraiche, chives, and 1/8 tsp. black pepper.

4. 4

   Season the soup to taste with salt and pepper and serve topped with a swirl of the creme fraiche.

5. 5

   nutrition information (per serving):

6. 6

   Calories (kcal): 200; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 6; Protein (g): 8; Monounsaturated Fat (g): 6; Carbohydrates (g): 8; Polyunsaturated Fat (g): 1; Sodium (mg): 440; Cholesterol (mg): 20; Fiber (g): 1;

* Per serving · 4 servings · Values may vary.

No additional tips available.