Cream of Mushroom Soup

cream of mushrooms soup

If you like mushrooms, you will love this delicious, earthy cream of mushroom soup. Bonus: it’s easy to make, and you’ll spare your body the task of trying to deal with the questionable ingredients in the canned version.

Cream of Mushroom Soup
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Soup, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 4 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 lb. fresh crimini mushrooms, wiped clean, quartered
  • 1 tablespoon minced garlic
  • ½ teaspoon kosher salt
  • 3 cups chicken broth (I use Pacific Natural)
  • ¼ cup dry white wine
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground nutmeg
  • ½ cup heavy cream
  • Parsley for garnish
Instructions
  1. Heat the butter in a large, heavy skillet over medium-high heat, about 2 minutes. Add the mushrooms, the garlic and the salt and cook, stirring often, about 5 minutes, until mushrooms are tender, and the liquid released has evaporated.
  2. Transfer the cooked mushrooms and garlic to a medium stockpot, scraping everything off the skillet with a spatula. Add the chicken broth, wine, black pepper and nutmeg. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 20 minutes.
  3. Turn heat off. Puree the soup in batches in the food processor (you'll need to do this in three or four batches). Return to the pot, stir in the cream, and cook over medium heat, just until heated through, 2-3 minutes. Serve garnished with parsley.
Nutrition Per Serving
Calories: 199; Fat: 17.2g; Carbohydrates: 6g; Sugar: 2.9g; Sodium: 585.2mg; Fiber: 1.4g; Protein: 5.1g
 
cream of mushroom soup

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