Wild Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Mushrooms: Crimini, Oyster, Sharitaki, scliced2 Large Shallots, diced7 C. Low-Sodium Chicken Broth3TBS. Butter, unsalted1/4 C. Dry Sherry3/4C. Heavy Cream3 TBS. Flour (I use Almond Flour)1 TBS. chopped fress thyme2 tsp. salt1/8 tsp. black pepper1/4 C. parsley, chopped
1. Melt butter in a large, lidded pot over medium heat. Add shallots and saute for 2 to 3 minutes, or until softened. Add mushrooms and thyme and cook 8 minutes. Sprinkle in flour adn cook 2 minutes, stirring constantly. Add stock adn bring to a boil.. Turn down to a simmer, cover and cook 15 minutes.
2. Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil). Mix in parsley adn serve.
2. Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil). Mix in parsley adn serve.
Nutritional Info Amount Per Serving
- Calories: 146.7
- Total Fat: 10.7 g
- Cholesterol: 37.3 mg
- Sodium: 1,152.3 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.1 g
- Protein: 3.8 g
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