Cream of Three Mushroom Soup
Nutrivore Score: 400
Ingredients
- 4 tablespoons butter unsalted, divided in half
- 2 tablespoons olive oil
- 1 pound cremini mushrooms sliced
- 1 pound white button mushrooms sliced
- 1/2 teaspoon thyme dried
- 2 ounces shiitake mushrooms soaked until soft, and sliced (.5 ounces dried is 2 ounces soaked)
- 2 cups onions diced, about 1 large onion
- 1/2 cup celery diced about 2 stalks
- 2 cloves garlic sliced
- 2 tablespoons vinegar white wine or champagne
- 3 cups chicken broth
- 1 cup heavy cream
Instructions
- Soak shiitake mushrooms in hot water.
- Clean white button and cremini mushrooms with a damp paper towel, trim hard ends of stems and slice mushrooms in 1/4 inch slices. Or, save 10 minutes of prep time by buying pre-sliced mushrooms.
- Heat large frying pan over medium heat with 2 tablespoons butter and 2 tablespoons olive oil. Add mushrooms and 1/2 teaspoon salt. After a couple minutes stir and cook for 10 minutes. Stir again and cook for another 10 minutes. Add 1/2 teaspoon of dried thyme and cook for another 10 minutes.
- Meanwhile, heat Dutch oven over medium heat and melt another 2 tablespoons of butter. Drain shiitake mushrooms and slice. Add onions and celery to the melted butter and cook for a couple minutes. Add garlic and shiitake mushroom slices to the Dutch oven and cook for 10 minutes (the same last 10 minutes of the mushrooms in the frying pan).
- When all of the liquid has evaporated from the mushrooms, reserve 3/4 of a cup of cooked mushrooms, roughly chop, and set them aside. Add the rest of the mushrooms to the Dutch oven along with 3 cups of chicken bone broth and 2 tablespoons of white wine vinegar. Cover and simmer for 15 minutes.
- Add soup to high speed blender (or food processor) in batches, if necessary. I was able to fit all of the soup in my blender. Remove center vent piece from blender top cover opening with a clean towel and blend on medium high until the soup is completely blended.
- Return soup to pot, add most of the reserved mushrooms holding on to a few for plating purposes. Mix in 1 cup of heavy cream and 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Adjust seasonings to taste.
- Ladle 1 1/2 cups of soup into a bowl. Garnish with mushroom pieces, cracked pepper, and parsley or chives.
Nutrition
Nutrition Facts
Cream of Three Mushroom Soup
Amount per Serving
Calories
468
% Daily Value*
Fat
41
g
63
%
Saturated Fat
22
g
138
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
101
mg
34
%
Sodium
788
mg
34
%
Potassium
1161
mg
33
%
Carbohydrates
20
g
7
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
11
g
22
%
Vitamin A
1298
IU
26
%
Vitamin C
10
mg
12
%
Calcium
102
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.