Mushroom soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 cup (8 fl oz) Water, tap 2 cup dried porcini mushroom1 Tb cornstarch1 Tb soysauce- low sodium5/8 tsp kosher salt1/2 tsp black pepper.2Tb olive oil2 cup sliced shallots1 garlic cloves minced1 cup dry Sherry3lb fresh mushrooms1 1)2 Tb chopped fresh thyme1/3 cup heavy cream
Pour boiling water over dry porcini and let stand for 29 minutes. Drain and reserve the broth through a cheesecloth then discard the solids.
Stir in the cornstarch, salt and pepper,soysauce-, and remaining 2 cups boiling water into the mushroom broth and set aside.
Heat oil, add shallots and garlic - cook 39 sec. Remove from heat.
Stir the porcini into the broth, shallots and mushrooms and thyme. Cook until tender.
Transfer 2 cups of soup to blender and blend ,return to soup then slowly stir in the cream.
Can use instapot and immersion blender.
Serving Size: 12 servings
Number of Servings: 1
Recipe submitted by SparkPeople user PJOHNS1545.
Stir in the cornstarch, salt and pepper,soysauce-, and remaining 2 cups boiling water into the mushroom broth and set aside.
Heat oil, add shallots and garlic - cook 39 sec. Remove from heat.
Stir the porcini into the broth, shallots and mushrooms and thyme. Cook until tender.
Transfer 2 cups of soup to blender and blend ,return to soup then slowly stir in the cream.
Can use instapot and immersion blender.
Serving Size: 12 servings
Number of Servings: 1
Recipe submitted by SparkPeople user PJOHNS1545.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 19.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g