Mushroom soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
0.33 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream3.0 cup, pieces or slices Mushrooms, fresh8.0 fl. oz Sherry, dry1.0 clove Garlic2.0 cup shallots2.0 tbsp Olive Oil1.0 tbsp Soy Sauce0.25 cup Cornstarch4.0 cup (8 fl oz) Water, tap.
Pour 2 cups boiling water over dry porcini mushroom slept stand 20 minutes , then strain broth through a cheesecloth and discard solids.
Stir in the cornstarch,salt and pepper, soy sauce , and remaining 2 cups of boiling water into the mushroom broth. Set aside.
Heat oil, add shallots and garlic then cook for 30 seconds . Remove from heat. Stir the porcini into the broth, shallots and garlic, mushrooms, and thyme. Cook until tender.
Transfer 2 cups of soup to blender and blend then return to pot. Then slowly stir in the cream .
( Will try in Instapot. And use immersion blender).
Serving Size: 12 servings
Number of Servings: 12.0
Recipe submitted by SparkPeople user PJOHNS1545.
Serving Size: 12 servings
Number of Servings: 12.0
Recipe submitted by SparkPeople user PJOHNS1545.
Nutritional Info Amount Per Serving
- Calories: 87.6
- Total Fat: 4.7 g
- Cholesterol: 9.0 mg
- Sodium: 82.2 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.3 g
- Protein: 0.9 g
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