Horn of Plenty Mushroom Soup

The nutty flavor of these delicate mushrooms makes them a popular addition to soups and stews. Here they are enjoyed alone as an appetizer.

Serves: 2Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 2

Ingredients

  • 6 oz. horn of plenty mushrooms
  • 1 parsnip
  • 1 carrot
  • 1 clove garlic
  • 3 Tbsp. butter
  • ½ cup chicken stock
  • ½ cup dry white wine
  • 1 cup light cream
  • ¼ tsp. nutmeg
  • 1 tsp. chopped fresh thyme
  • Salt and black pepper

Directions

  • Wipe the mushrooms with a damp cloth and chop. Peel and dice the parsnip and carrot. Peel and mince the garlic.
  • Melt the butter over medium heat in a medium-sized saucepan. Add the garlic and cook until browned. Add the carrot, parsnip, and ½ of the mushrooms.
  • Add the chicken stock, white wine, and cream to the pan. Bring to a boil. Stir in the nutmeg and the thyme. Reduce the heat to low and simmer gently, covered, until the vegetables are tender (30 to 35 minutes).
  • In a blender or food processor, purée the soup. Season with salt and pepper.
  • In the saucepan, heat 1 tablespoon butter over medium heat. Sauté the remainder of the chopped mushrooms until they are softened. Sprinkle over the soup and serve.

Recipe Information

Serves: 2

Ingredients

  • 6 oz. horn of plenty mushrooms
  • 1 parsnip
  • 1 carrot
  • 1 clove garlic
  • 3 Tbsp. butter
  • ½ cup chicken stock
  • ½ cup dry white wine
  • 1 cup light cream
  • ¼ tsp. nutmeg
  • 1 tsp. chopped fresh thyme
  • Salt and black pepper

Directions

  • Wipe the mushrooms with a damp cloth and chop. Peel and dice the parsnip and carrot. Peel and mince the garlic.
  • Melt the butter over medium heat in a medium-sized saucepan. Add the garlic and cook until browned. Add the carrot, parsnip, and ½ of the mushrooms.
  • Add the chicken stock, white wine, and cream to the pan. Bring to a boil. Stir in the nutmeg and the thyme. Reduce the heat to low and simmer gently, covered, until the vegetables are tender (30 to 35 minutes).
  • In a blender or food processor, purée the soup. Season with salt and pepper.
  • In the saucepan, heat 1 tablespoon butter over medium heat. Sauté the remainder of the chopped mushrooms until they are softened. Sprinkle over the soup and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories470
Total Fat34g
Saturated Fat22g
Cholesterol110mg
Sodium460mg
Total Carbohydrate29g
Dietary Fiber8g
Sugars11g
Protein7g