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Active Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:6Yield:8 cupsJump to Nutrition Facts
Active Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:6Yield:8 cups
Active Time:20 mins
Active Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:6
Servings:
6
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½poundscleaned and sliced fresh mixed mushrooms2tablespoonsolive oil2tablespoonsunsalted butter1 ¼teaspoonskosher salt½teaspoonblack pepper½cupchopped shallots (from 2 medium shallots)½cupchopped scallions (from 2 medium scallions)3tablespoonsall-purpose flour2 ½cupsunsalted vegetable stock2 ½cupswhole milk2tablespoonschopped fresh flat-leaf parsley1tablespoonchopped fresh tarragon
Cook Mode(Keep screen awake)
Ingredients
2 ½poundscleaned and sliced fresh mixed mushrooms
2tablespoonsolive oil
2tablespoonsunsalted butter
1 ¼teaspoonskosher salt
½teaspoonblack pepper
½cupchopped shallots (from 2 medium shallots)
½cupchopped scallions (from 2 medium scallions)
3tablespoonsall-purpose flour
2 ½cupsunsalted vegetable stock
2 ½cupswhole milk
2tablespoonschopped fresh flat-leaf parsley
1tablespoonchopped fresh tarragon
Directions
Roughly chop mushrooms. Add oil and butter to a large, heavy pot and cook over medium-high until butter melts. Add mushrooms, salt, and pepper; cook, stirring often, until mushrooms are deeply browned and most of the moisture has evaporated, 8 to 10 minutes.
Add shallots and scallions; cook, stirring often, until softened, about 4 minutes. Add flour and stir to combine. Add stock and milk, stirring and scraping to loosen any browned bits from bottom of pot. Let mixture come to a low boil and cook, stirring occasionally, until broth thickens, about 5 minutes. Remove from heat. Transfer half of mixture to a countertop blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening and process until almost smooth; return to pot. Or use an immersion blender to pulse the soup until somewhat blended but some whole pieces of mushroom are still visible. Stir in parsley and tarragon; serve hot.
Equipment
Large heavy pot, countertop blender or immersion blender
Frequently Asked Questions
From button, cremini and oyster to portobello and shiitake,mushrooms are loaded with health benefits. Mushrooms exhibit anti-inflammatory properties and, acting as a prebiotic, can improve gut health. They’re also a good source of potassium and B vitamins. Most notably, mushrooms are the only plant-based source of vitamin D, a vitamin that we get primarily from being exposed to sunlight.
Because it uses all-purpose flour to thicken it, this recipe is not gluten-free. However, you could use an all-purpose gluten-free flour to make it gluten-free. Also, be sure to check the label on the vegetable stock to ensure it doesn’t have a gluten-containing thickener added to it.
Use an assortment of mixed mushrooms, such as cremini, portobello, chanterelle, shiitake, porcini, button and oyster mushrooms. Whenshopping for mushrooms, they should feel dry and firm to the touch, have a smooth outer appearance and are free from any dark spots. Be sure to clean the mushrooms well before using.
Tarragon is a perennial herb with slender, delicate green leaves and a distinctive licorice flavor. If you don’t have fresh tarragon, you can use dried tarragon instead. Add 1 teaspoon of dried tarragon with the shallots and scallions in Step 2 to bring out the flavor of the dried herb. For a fresh herb substitute, use 1 tablespoon of chopped fresh chervil, which has a mild licorice flavor similar to tarragon. If you prefer not to use tarragon, garnish the soup with chopped fresh chives.
Yes, you can make the soup ahead and refrigerate in an airtight container for up to three days. Reheat in the microwave or on the stovetop until warmed through.
Originally appeared: EatingWell.com, October 2019
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Nutrition Facts(per serving)212Calories12gFat19gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
