Rich Mushroom Soup Recipe

Name: Rich Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; 1 cup boiling water; 1 cup dried porcini mushrooms (about 1 ounce); 2 teaspoons butter; 1 1/2 cups chopped onion; 2 teaspoons chopped garlic; 2 teaspoons finely chopped fresh thyme; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms); 2 (8-ounce) packages presliced button mushrooms; 4 cups fat-free, less-sodium chicken broth; 1 cup 1% low-fat milk; 1/2 cup half-and-half; 1/4 cup dry sherry; Chopped fresh flat-leaf parsley (optional)

Servings: persons

2 tablespoons all-purpose flour
1 cup boiling water
1 cup dried porcini mushrooms (about 1 ounce)
2 teaspoons butter
1 1/2 cups chopped onion
2 teaspoons chopped garlic
2 teaspoons finely chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 1/2 cups thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
2 (8-ounce) packages presliced button mushrooms
4 cups fat-free, less-sodium chicken broth
1 cup 1% low-fat milk
1/2 cup half-and-half
1/4 cup dry sherry
Chopped fresh flat-leaf parsley (optional)

1
Place flour in a small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer the flour to a small plate; cool.
2
Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20 minutes. Strain porcini mushrooms through a sieve over a bowl, reserving the soaking liquid. Chop the mushrooms.
3
Melt butter in a Dutch oven over medium-high heat. Add onion; saute 5 minutes or until tender. Add garlic, thyme, salt, and pepper; saute 30 seconds. Add shiitake mushrooms; cook 3 minutes, stirring constantly. Add button mushrooms; cook 3 minutes, stirring constantly. Add chopped porcini mushrooms and broth to pan.
4
Combine reserved porcini soaking liquid with toasted flour, stirring with a whisk, and add to pan. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes. Add milk; simmer 10 minutes, stirring frequently. Remove from heat; stir in half-and-half and sherry. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Divide soup among each of 8 bowls, and sprinkle with parsley, if desired.

1161

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 16 ingredients. The key ingredients include: 2 tablespoons all-purpose flour, 1 cup boiling water, 1 cup dried porcini mushrooms (about 1 ounce), 2 teaspoons butter, and more.

Yes, Rich Mushroom Soup 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.

Rich Mushroom Soup

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