Mushroom Soup
Servings: 4 servings
Calories: 260kcal
Ingredients
Main ingredient
- 450 grams White button mushroom
Wet ingredients
- 1 cup Heavy cream
- 2 Tbsp Butter
- 1 tsp Olive oil
- 1 Chicken stock cube and
- 3 Cups Water
- 2 Tbsp Apple cider vinegar (or ½ cup white wine)
Dry ingredients
- ½ tsp Salt
- ½ tsp Ground white pepper
- ½ tsp Nutmeg powder
- 3 Bay leaves
- 1 Onion (Sliced)
- 8 Garlic cloves (minced)
Instructions
- Prep and Sauté: Slice the onion and mince the garlic. Wash the mushrooms thoroughly, pat them dry, and slice them to ⅛ inch thickness. Preheat the pan to medium-low heat. First, cook the onion in butter for 3 minutes. Then, cook the garlic for 1 minute with olive oil.
- Mushrooms: Preheat the pot on medium-low heat. Add the mushrooms and cook for 2 minutes without adding the spices. When the mushrooms release their liquid, add the following spices: nutmeg, paprika, salt, ground white pepper, and apple cider vinegar to the pot. Stir to mix and cook the mushrooms for another 2 minutes.
- Simmer and blend soup: Add the garlic and onion to the pot. Add the chicken stock cube, bay leaves, and 3 cups of water, and bring the soup to a boil. Then, lower the temperature and simmer for 15 minutes with the lid closed. Remove the bay leaves and blend the soup with an immersion blender. Ensure the soup has cooled down if the mixer container is not glass.
- Cook with cream: After blending the soup, add the heavy cream and cook for 2 minutes on medium-low heat, stirring occasionally. Garnish with finely chopped parsley and slices of cooked mushrooms.
Nutrition
Calories: 260kcal | Carbohydrates: 12g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 147mg | Potassium: 429mg | Fiber: 1g | Sugar: 7g | Vitamin A: 885IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg