This is a rich and earthy soup, perfect for a small cup served as an appetizer or light lunch with a salad. It in no way resembles Campbell’s Cream of Mushroom; if that’s what you’re looking for.
Mushroom Soup
Ingredients
- ½ ounce (14 gr) dried mushrooms 4 CHO
- 1 lb. (454 gr) fresh mushrooms, brown and white 16 CHO
- 1 cup (120 gr) yellow onion, chopped 6 CHO
- 2 TBSP butter 0 CHO
- 1/3 cup dry white wine 2 CHO
- 4 cups chicken stock 0 CHO
- Thyme or rosemary sprig 0 CHO
- 1 cup cream divided 0 CHO
- TOTAL CHO 28 CHO
- TOTAL WEIGHT 1171 GRAMS
- 28 CHO DIVIDED BY 1171 GRAMS = .023 CHO/GRAM
- 1 CUP = 221 GRAMS (.023 CHO x 221 GRAMS) 5.08 CHO/CUP
Instructions
- Heat chicken stock just to simmering in a small saucepan. Remove from heat, add crumbled dried mushrooms and set aside.
- In a medium saucepan melt butter and add onion. Sauté over medium heat until onion translucent, about 5 minutes; without burning.
- Add sliced fresh mushroom to onions, along with salt, pepper and herb sprig. Cook down over medium/low heat for 20 minutes.
- Add chicken stock mixture to fresh mushrooms, bring to a boil, reduce heat and cover. Continue to gently simmer for 15 minutes.
- Remove from heat and let rest a bit before pureeing in 3 batches. Blend long enough (1 minute per batch) until the soup is smooth.
- Add ¾ cup cream, return to stove and gently heat; do not boil.
- Place 1 cup soup in each dish and garnish with 1 TBSP cream and fresh herbs.
- *Soup will last refrigerated for 2 – 3 days.
