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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 81.8
  • Total Fat: 5.4 g
  • Cholesterol: 12.9 mg
  • Sodium: 496.7 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.5 g

View full nutritional breakdown of Williams-Sonoma Mushroom Soup calories by ingredient
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Williams-Sonoma Mushroom Soup

Submitted by: CHASITYMUNN


Number of Servings: 6

Ingredients

    2.5 tbs unsalted butter
    1 yellow onion, chopped
    3 clovesgarlic
    1 lb. fresh button mushrooms, coarsely chopped
    1 oz. dried porcini mushrooms
    6 c. chicken stock
    4 c. water
    1/2 lb. fresh wild mushrooms, thinly sliced
    salt and freshly ground pepper to taste
    1 tbs. fresh lemon juice
    OPTIONAL: 1/2 c heavy cream

Directions

Makes 6 servings

Melt 1/5 tbs of the butter. Add onion and cook, stirring untl soft, about 10 minutes. Increase to high and add button and porcini mushrooms, stock and water, and bring to a boil. Reduce to medium-low and simmer, uncovered, until the mushrooms are tender, about 30 minutes. Remove from heat and let cool 15 minutes.

meanwhile, in a fry pan over medium-high heat, melt the remaining butter. Add the wild mushrooms and saute, until mushrooms are soft and liquid has evaporated. Season with salt & pepper, transfer to bowl and set aside.

Using a blender and working in batches, or an immersion blender, puree soup until smooth. Strain through a fine-mesh sieve into a clean soup pot. And the cream (if using) and sauteed mushrooms and stir to combine. Stir in the lemon juice and adjust seasoning. Place over medium heat and reheat to serving temperature.

Number of Servings: 6

Recipe submitted by SparkPeople user CHASITYMUNN.






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