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4 Mushroom Soup. Recipe

Looking for an easy 4 Mushroom Soup. recipe? Learn how to make 4 Mushroom Soup. using healthy ingredients.


Submitted by dlg4president

Makes 5 servings



Use any variety of mushrooms in any combination. I used Porcini, White, Portabello, and Chantrel mushrooms. Don't worry about how you chop up the ingredients they will all be blended together in a food processor in the end. As long as they cook evenly it doesn't matter if they look pretty. None of my measurements are exact, baking is a science, cooking is an experiment. Be flexible, season to taste, and enjoy.

Recipe Ingredients for 4 Mushroom Soup.

4 cups mushrooms
1 yellow onion
8 cloves garlic
2 cups chicken stock
1/3 cup heavy cream
1/2 cup 1% milk
1/2 tsp salt
1/4 tsp black pepper
1/3 tsp thyme
2 tbsp olive oil
1 tsp garlic salt
1/4 cup dry red wine
1/2 cup dry white wine

Recipe Directions for 4 Mushroom Soup.

  1. Place a large soup pot over medium/high heat.

  2. Wipe mushrooms clean and coarsely chop.

  3. Add mushrooms to dry pan and cover. Cook stirring occasionaly until mushrooms have released their water and reduced in size by half.

  4. Use a slotted spoon to transfer mushrooms to a large bowl, discard water.

  5. Place pot over medium heat and add olive oil.

  6. Peel garlic and onions, chop onion coarsely, leave garlic whole.

  7. Add to the olive oil and heat until garlic becomes soft and the onions translucent, do not brown.

  8. Return mushrooms to pot, add salt pepper and thyme(fresh thyme can be used, use 2 whole sprigs remove before blending in food processor or for a stronger flavor stip leaves and add, discard stems)

  9. Cover and cook for 15 minutes, stirring occasionally.

  10. Pour in each wine slowly 1/4 cup at a time stirring in between, let cook for another 10 minutes uncovered stirring frequently.

  11. Remove from heat and transfer entire mixture to a large bowl. Leave pan on low heat.

  12. In small batches blend in food processor adding a couple tbsp of stock until it has a grainy/smooth texture similar to cream of wheat.

  13. Return to pot on medium heat, stir in milk, garlic salt and remaining stock, cook until soup bubbles stirring occasionally.

  14. Slowly stir in cream, reduce heat to medium/low cover until ready to serve.

  15. Serve with bread and salad, or as an appetiser before a light meal, this soup is filling.

Categories

Soup, Advance

Nutrition Facts
Serving Size 254.9g
Amount Per Serving
Calories
149
Calories from Fat
82
% Daily Value*
Total Fat
9.1g
14%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
558mg
23%
Potassium
321mg
9%
Total Carbohydrates
8.7g
3%
Dietary Fiber
1.2g
5%
Sugars
3.9g
Protein
3.7g
Vitamin A 3% Vitamin C 8%
Calcium 6% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in sodium
  • Contains alcohol
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