Cream of Mushroom Soup
Cream of Mushroom Soup - this mushroom soup made with tender, flavorful, and earthy mushrooms, in a seasoned creamy white wine broth.
Servings: 6 servings
Calories: 332kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots finely chopped
- 1 small carrot finely chopped
- 3 cloves garlic finely chopped or minced
- 8 oz baby bella mushrooms sliced
- 16 oz shiitake mushrooms sliced
- ¼ teaspoon thyme dried
- ½ cup flour
- ½ cup white wine
- 4 cups bone broth homemade is best
- 1 cup heavy whipping cream
- sea salt & pepper to taste
Instructions
- Heat oil and butter over medium heat in a big pot. Add shallots and carrot and saute for 2-3 minutes, stirring few times. Add garlic and cook for 1 minute, stirring few times.
- Now add bella and shiitake mushrooms, ¼ teaspoon of thyme and cook for 5 minutes, stirring few times. Reserve some of the mushrooms for garnish (about ½ cup).
- Sprinkle flour over mushrooms, cook for 2 minutes mixing with a spoon. Stir in 4 cups of bone broth and ½ cup of white wine, season with salt and pepper to taste. Bring it to a boil, then reduce heat to a simmer, cover and simmer for 15-20 minutes, stirring occasionally.
- After stir in 1 cup of heavy whipping cream, once it starts simmering, remove from the heat. If needed season with more salt and pepper to taste. Serve with micro greens, reserved sauteed mushrooms and grated Parmesan cheese.
Video
Notes
- At the end sprinkle cayenne pepper for an extra kick.
When YOU make this Creamy Mushroom Recipe tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
Nutrition
Calories: 332kcal | Carbohydrates: 19g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 118mg | Potassium: 524mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2096IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg