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Rich Mushroom Soup

Cooking Light
Rich Mushroom Soup
Karry Hosford

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Worthy of a Special Occasion

This smooth and satisfying soup can also be made with 2% milk rather than 1% and half-and-half. Any combination of fresh mushrooms works just fine.

Yield: 8 servings (serving size: 1 cup)

Ingredients

  • 2  tablespoons  all-purpose flour
  • 1  cup  boiling water
  • 1  cup  dried porcini mushrooms (about 1 ounce)
  • 2  teaspoons  butter
  • 1 1/2  cups  chopped onion
  • 2  teaspoons  chopped garlic
  • 2  teaspoons  finely chopped fresh thyme
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 6 1/2  cups  thinly sliced shiitake mushroom caps (about 1 pound mushrooms)
  • 2  (8-ounce) packages presliced button mushrooms
  • 4  cups  fat-free, less-sodium chicken broth
  • 1  cup  1% low-fat milk
  • 1/2  cup  half-and-half
  • 1/4  cup  dry sherry
  • Chopped fresh flat-leaf parsley (optional)

Preparation

Place flour in a small skillet over medium-high heat; cook 2 minutes or until flour turns light brown, stirring constantly. Transfer the flour to a small plate; cool.

Combine boiling water and porcini mushrooms in a bowl; cover and let steep 20 minutes. Strain porcini mushrooms through a sieve over a bowl, reserving the soaking liquid. Chop the mushrooms.

Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, thyme, salt, and pepper; sauté 30 seconds. Add shiitake mushrooms; cook 3 minutes, stirring constantly. Add button mushrooms; cook 3 minutes, stirring constantly. Add chopped porcini mushrooms and broth to pan.

Combine reserved porcini soaking liquid with toasted flour, stirring with a whisk, and add to pan. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes. Add milk; simmer 10 minutes, stirring frequently. Remove from heat; stir in half-and-half and sherry. Place 2 cups soup in a blender; process until smooth. Return pureed soup to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Divide soup among each of 8 bowls, and sprinkle with parsley, if desired.

Nutritional Information

Calories:
114 (24% from fat)
Fat:
3.1g (sat 1.8g,mono 0.9g,poly 0.1g)
Protein:
7.1g
Carbohydrate:
13.3g
Fiber:
1.9g
Cholesterol:
11mg
Iron:
1.9mg
Sodium:
341mg
Calcium:
72mg
Kathryn Conrad, Cooking Light, OCTOBER 2004

Member Ratings and Reviews

5 stars
JudieInFL
This soup has a great mushroom flavor. I wanted a thicker soup so I pureed instead of just two cups. Didn't use the parsley. Used all the mushrooms as written and spent $22 for them! I don't know that I'll make it again. Love the sherry but want a creamier soup.10/26/07

5 stars

We liked this soup, but not make it again without changes. It was too strong a taste and we hated the parsley addition.10/09/05