Models' Mushroom Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 216.1
- Total Fat: 14.5 g
- Cholesterol: 40.0 mg
- Sodium: 368.3 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.2 g
- Protein: 7.1 g
View full nutritional breakdown of Models' Mushroom Soup calories by ingredient
Introduction
from Diane Mott Davidson's Prime Cut from Diane Mott Davidson's Prime CutNumber of Servings: 6
Ingredients
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5 Tbs butter, divided
1 large carrot, chopped
1 large onion, chopped
2 celery stalks, chopped
8 oz fresh mushrooms, thinly sliced
4 Tbs all purpose flour
6 cups homemade chicken stock
2 Tbs chopped fresh thyme
1 Tbs chopped fresh marjoram
2 Tbs whipping cream
6 Tbs dry white wine
Salt & freshly ground black pepper to taste
Directions
In a large skillet, melt 2 Tbs butter & cook carrot, onion & celery covered, over medium-low heat for 15 to 25 minutes until vegetables soften. Set aside to cool.
In a small skillet, melt 1 Tbs butter & sauté mushrooms briefly until they are cooked through & begin to yield some juice. This takes less than 5 minutes. Set aside.
In a blender, puree the carrot, onion & celery. In large skillet, melt the last 2 Tbs butter, stir in the flour & cook over low heat until flour bubbles. Slowly whisk in the stock. Cook & stir over medium heat until hot & thickened, about 10 minutes. Stir in thyme, marjoram, whipping cream, mushrooms, wine & pureed vegetables until hot & bubbly, about 5 minutes. Salt & pepper to taste. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user CELTIC_WITCH.
In a small skillet, melt 1 Tbs butter & sauté mushrooms briefly until they are cooked through & begin to yield some juice. This takes less than 5 minutes. Set aside.
In a blender, puree the carrot, onion & celery. In large skillet, melt the last 2 Tbs butter, stir in the flour & cook over low heat until flour bubbles. Slowly whisk in the stock. Cook & stir over medium heat until hot & thickened, about 10 minutes. Stir in thyme, marjoram, whipping cream, mushrooms, wine & pureed vegetables until hot & bubbly, about 5 minutes. Salt & pepper to taste. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user CELTIC_WITCH.
Member Ratings For This Recipe
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BARBCRAWFORD14
Made this recipe yesterday and it is delicious. I made some substitutions by doubling And using two kinds of mushrooms, added tumeric, Swanson low salt chicken broth and half olive oil for half of the butter. I also added a couple of bay leaves and some fresh rosemary and thyme. Very good! - 7/29/16
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ANNIE5400
