Exotic Mushroom Soup

[Guest guest]

Exotic Mushroom Soup

 

There are many intriguing new varieties to try with flavors subtle

and intense. For this appetizer, we combined shiitake, crimini and

chanterelle mushrooms for a soup so smooth and rich it doesn't need

any added cream.

 

 

3 tablespoons butter, divided (no substitutes)

1 cup chopped onions

1/4 cup chopped shallots

2 celery ribs, peeled and chopped

1 carrot, chopped

2 pounds assorted mushrooms (such as shiitake, crimini,

portobello or white mushrooms), stems trimmed and sliced

1/4 cup white wine or water

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

3 14-ounce can vegetable broth

Salt

1/2 pound chanterelle or trumpet mushrooms, stems trimmed and

sliced

1/4 cup chopped fresh parsley

Freshly ground pepper

 

 

 

1. Melt 2 tablespoons butter in a large saucepan over medium heat.

Add onions, shallots, celery and carrot. Cook until vegetables

soften, 5 to 8 minutes. Stir in the 2 pounds assorted mushrooms, the

wine[or water] and thyme. Cook 10 to 15 minutes, until mushrooms

soften and are lightly browned. Stir in broth and 1/2 teaspoon salt.

Bring to boil; reduce heat and simmer until mushrooms are very soft,

35 to 40 minutes.

2. Puree one third of mushroom mixture in blender; transfer to a

bowl. Repeat with remaining mixture, then return to saucepan and

reheat.

3. Meanwhile, melt remaining 1 tablespoon butter in large nonstick

skillet over medium-high heat. Add chanterelles, increase heat to

high, and cook, stirring often, until edges are golden brown, 8 to 10

minutes. Sprinkle with salt.

4. Divide soup among 4 serving bowls. Sprinkle top of each serving

with parsley, pepper and chanterelles. Makes 4 servings.

 

 

Nutritional facts per serving

calories: 215 , total fat: 11.5g , saturated fat: 6g , cholesterol:

23mg , sodium: 1640mg , carbohydrate: 23g , fiber: 5g , protein: 9g