Roasted Mushroom Soup

Roasted Mushroom Soup

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 2

Ingredients


2 tbsp All-purpose white flour
2 cup Beef broth (stock), low-sodium
1 dash Black pepper
3 tbsp Extra virgin olive oil (divided)
1 clove(s) Garlic (finely minced)
1/4 cup Heavy cream, 38% M.F.
1 1/4 cup Portobello mushroom (sliced)
1 pinch Salt (to taste)
1/2 medium shallot(s) Shallots (thinly sliced)
1 tsp Thyme, fresh (chopped, plus extra for garnish)
2 tbsp White wine

Instructions


Preheat oven to 425°F.

Place mushrooms on a baking sheet and drizzle with olive oil. Season with pepper and roast for 15-20 minutes, until softened.

Transfer to a blender (reserving 1 tablespoon of mushrooms for garnish), along with 1/2 cup stock and purée until smooth.

Meanwhile, in a medium sauté pan, heat 1 tbsp olive oil over medium heat. Add shallot and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and thyme and cook for another 1-2 minutes.

De-glaze pan with wine and cook for 1-2 minutes. Stir in flour until incorporated, about 2 minutes. Add puréed mushroom mixture to pan, along with remaining 1 1/2 cups stock and cream to bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes until soup is thickened and warmed through.

Top with reserved mushrooms and a sprig of thyme and serve warm.

Nutrition Facts

Per Portion

Calories 399
Calories from fat 289
Calories from saturated fat 87
Total Fat 32 g
Saturated Fat 9.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 18.3 g
Cholesterol 38 mg
Sodium 169 mg
Potassium 762 mg
Total Carbohydrate 17.2 g
Dietary Fiber 2.7 g
Sugars 3.6 g
Protein 7.8 g

Dietary servings

Per Portion


Grain 0.4
Vegetables 1.5

Energy sources


Pygal3%386.2041377561083791.0096548548175117%428.3892451970037108.6835419325375272%352.4189080794842233.937260378347338%361.947397569242792.9780169290166217%72%8%AlcoholCarbohydratesFatProtein
Soup