Cream of Wild Mushroom Soup

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • 1 tsp. unsalted butter
  • 1 cup finely chopped shallots
  • 2 cloves garlic, minced
  • 2 cups thinly sliced button mushrooms
  • 2 cups thinly sliced mixed fresh wild mushrooms
  • 2 Tbsp. unbleached all-purpose flour
  • 5 cups water
  • 3 tsp. Minor’s Low Sodium Chicken Base
  • ½ cup instant nonfat dry milk
  • Freshly ground nutmeg
  • Freshly ground black pepper
  • ¼ cup chopped fresh parsley

Directions

  • In a large, heavy nonstick skillet, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic; cook, stirring, for 1 minute. Add the mushrooms; sauté until the mushrooms become soft and most of the mushroom liquid is evaporated, about 8 minutes.
  • Sprinkle flour over the mushroom mixture and stir well to make a roux, cooking for about 2 minutes. Gradually whisk in the water. Raise the temperature and bring to a boil. Whisk in the chicken base until dissolved.
  • Reduce heat and simmer for about 20 minutes, stirring frequently.
  • Whisk in the nonfat dry milk until dissolved.
  • Ladle into soup bowls and garnish with freshly ground nutmeg, pepper, and chopped parsley.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • 1 tsp. unsalted butter
  • 1 cup finely chopped shallots
  • 2 cloves garlic, minced
  • 2 cups thinly sliced button mushrooms
  • 2 cups thinly sliced mixed fresh wild mushrooms
  • 2 Tbsp. unbleached all-purpose flour
  • 5 cups water
  • 3 tsp. Minor’s Low Sodium Chicken Base
  • ½ cup instant nonfat dry milk
  • Freshly ground nutmeg
  • Freshly ground black pepper
  • ¼ cup chopped fresh parsley

Directions

  • In a large, heavy nonstick skillet, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic; cook, stirring, for 1 minute. Add the mushrooms; sauté until the mushrooms become soft and most of the mushroom liquid is evaporated, about 8 minutes.
  • Sprinkle flour over the mushroom mixture and stir well to make a roux, cooking for about 2 minutes. Gradually whisk in the water. Raise the temperature and bring to a boil. Whisk in the chicken base until dissolved.
  • Reduce heat and simmer for about 20 minutes, stirring frequently.
  • Whisk in the nonfat dry milk until dissolved.
  • Ladle into soup bowls and garnish with freshly ground nutmeg, pepper, and chopped parsley.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat5g
Saturated Fat1.5g
Cholesterol5mg
Sodium240mg
Total Carbohydrate16g
Dietary Fiber2g
Sugars8g
Protein6g