Pea Soup With Mushroom Cream Sauce Recipe

Name: Pea Soup With Mushroom Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sliced baby portobello mushrooms, divided; 1 tablespoon butter; 1/4 cup chopped onion; 1 garlic clove, minced; 1/2 cup half-and-half cream; 3 tablespoons sherry or reduced-sodium chicken broth; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 3/4 teaspoon salt, divided; 5 cups fresh or frozen peas, divided; 3 cups reduced-sodium chicken broth; 2 tablespoons lemon juice; 4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil

Servings: persons

1/2 pound sliced baby portobello mushrooms, divided
1 tablespoon butter
1/4 cup chopped onion
1 garlic clove, minced
1/2 cup half-and-half cream
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3/4 teaspoon salt, divided
5 cups fresh or frozen peas, divided
3 cups reduced-sodium chicken broth
2 tablespoons lemon juice
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil

1
Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender.
2
Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside.
3
In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended.
4
Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound sliced baby portobello mushrooms, divided, 1 tablespoon butter, 1/4 cup chopped onion, 1 garlic clove, minced, and more.

Yes, Pea Soup With Mushroom Cream Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pea Soup With Mushroom Cream Sauce

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