Mushroom Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 326.5
- Total Fat: 30.6 g
- Cholesterol: 98.0 mg
- Sodium: 615.5 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.6 g
- Protein: 6.5 g
View full nutritional breakdown of Mushroom Soup calories by ingredient
Introduction
A great recipe was given to us by a chef at a restaurant. My husband has altered it to our tastes to give you what you see here. The truffle oil makes all the difference in the world. A great recipe was given to us by a chef at a restaurant. My husband has altered it to our tastes to give you what you see here. The truffle oil makes all the difference in the world.Number of Servings: 16
Ingredients
-
1 White Onion
1 lb. Button Mushrooms
1 stick Unsalted Butter
2 Tbsp. Minced Garlic
2 sprigs Fresh Thyme
1 1/2 cup White Wine
6 cups Chicken Stock
1 quart Heavy Cream
2 Tbsp. Truffle Oil
2 tsp. Fresh Ground Black Pepper
Directions
Use a food processor to puree the onion.
To prepare mushrooms, first remove stems from caps. Set stems aside (I usually just throw them in the food processor bowl after I dump the onion). Peel caps. Slice caps as thin as possible. Puree stems.
In a sauce pot, sautee onions and garlic in butter until golden brown. Then add thyme and mushrooms (stems and caps). Cook for four minutes, then add wine. Cook off alcohol, then add chicken stock, truffle oil and pepper. Bring soup to a simmer and add heavy cream. Bring back to a simmer for an additional 20-30 minutes. Remember to remove thyme stems before serving.
And, of course, get some bread with a good crust to go with.
(Note: Since it's unlikely you'll be serving 16 (or possibly 8 as a full meal), halving the recipe is easy. However, I recommend keeping the mushroom and onion quantity the same -- just halve everything else.)
Makes 16 one-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user ALTERIDEM.
To prepare mushrooms, first remove stems from caps. Set stems aside (I usually just throw them in the food processor bowl after I dump the onion). Peel caps. Slice caps as thin as possible. Puree stems.
In a sauce pot, sautee onions and garlic in butter until golden brown. Then add thyme and mushrooms (stems and caps). Cook for four minutes, then add wine. Cook off alcohol, then add chicken stock, truffle oil and pepper. Bring soup to a simmer and add heavy cream. Bring back to a simmer for an additional 20-30 minutes. Remember to remove thyme stems before serving.
And, of course, get some bread with a good crust to go with.
(Note: Since it's unlikely you'll be serving 16 (or possibly 8 as a full meal), halving the recipe is easy. However, I recommend keeping the mushroom and onion quantity the same -- just halve everything else.)
Makes 16 one-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user ALTERIDEM.