Wild Mushroom Soup
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 209.4
- Total Fat: 18.4 g
- Cholesterol: 53.5 mg
- Sodium: 649.0 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
View full nutritional breakdown of Wild Mushroom Soup calories by ingredient
IntroductionThis is made from dried wild mushrooms and mushroom broth, and has an amazing amount of mushroom flavor, surprisingly! Great to make when you can't get to the store as it requires almost no fresh produce. Enjoy! This is made from dried wild mushrooms and mushroom broth, and has an amazing amount of mushroom flavor, surprisingly! Great to make when you can't get to the store as it requires almost no fresh produce. Enjoy!
Number of Servings: 8
1.5 oz. chicken skin
1/2 small onion, coarsely chopped
1 garlic clove, chopped (put in with blender for max. flavor)
10 g Trader Joe's Mixed Wild Mushroom Medley, Porcini Shiitake Black & Oyster
1 teaspoon salt
1 teaspoon pepper
4 cups Pacific organic mushroom broth
1/2 cup dry sherry - Kedem, 4 carbs
stick of butter
1 very small stalk rosemary
1 tsp. marjoram (dried)
1 oz. pecorino romano, shredded
4 oz. organic valley cream cheese
1/2 tsp. guar gum
1 cup water
a few sprigs of parsley
1. Melt butter in a large saucepan over high heat. Add onion and sauté until soft,
about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add
mushrooms, salt and pepper; sauté until soft and light brown, about 10 minutes.
Add broth and sherry; simmer to allow flavors to blend, about 5 minutes.
2. Transfer soup to a blender. Holding blender lid down firmly with a folded
kitchen towel, blend at low speed to purée (you may have to work in batches).
Return soup to saucepan; bring back to a simmer over medium heat. Add cream
and simmer, stirring constantly, until soup is thick, about 5 minutes. Serve right
away or refrigerate in an airtight container for up to 3 days. Reheat before
Makes 8 3/4 cup servings - it's rich so a smaller serving is great for an appetizer course of a company meal, and would be great for Christmas dinner.
Number of Servings: 8
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.