Dinner
Healthy Cream of Mushroom Soup
Deeply browned mushrooms release their savory juices into olive oil and butter, creating a rich base that thickens into a velvety soup. Whole milk and vegetable stock lend creamy body while parsley and tarragon add bright herbal notes, leaving tender mushroom pieces in every spoonful.
- Total
- 37 min
- Prep
- 15 min
- Cook
- 22 min
- Serves
- 8
Nutrition per Serving
- Calories
- 212
- Protein
- 10g
- Carbs
- 19g
- Fat
- 12g
- Fiber
- 3g
- Sugar
- 10g
- Sodium
- 485mg
Ingredients
- 2 1/2 lb cleaned and sliced fresh mixed mushrooms
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup chopped shallots (from 2 medium shallots)
- 1/2 cup chopped scallions (from 2 medium scallions)
- 3 tbsp all-purpose flour
- 2 1/2 cup unsalted vegetable stock
- 2 1/2 cup whole milk
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh tarragon
Instructions
- 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.