Creamy Mushroom Soup For Two

2
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"This make two generous bowls of soup. I had a little left overs and the next day I added heavy cream and poiur it over pasta. It was delicious."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (269.2 g)
  • Calories 945.3
  • Total Fat - 88.1 g
  • Saturated Fat - 42.4 g
  • Cholesterol - 282.7 mg
  • Sodium - 441.6 mg
  • Total Carbohydrate - 21.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 1.7 g
  • Protein - 21.9 g
  • Calcium - 94.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.8 mg

Step 1

Soak dry mushrooms in 1 cup of boiling water for 20 minutes.

Step 2

Meanwhile start making croutons, by cutting up the bread and sauteing it in 3 Tbs of butter, seasoned with garlic salt. Set aside.

Step 3

In the same pan, melt 3 Tbs of butter and cook onion in a low heat until translucent, add fresh mushrooms, bring heat to med/high and saute until soft.

Step 4

Add flour, mix well with the mushrooms, cook for a minute until lightly golden and stir in the chicken broth. Lower the heat and continue stirring until it thickens.

Step 5

Drain soaked mushrooms, reserving mushroom water. Add soaked mushrooms to the soup and filter mushroom water through a cloth just in case there is some dirt. Add filter water to the soup. Simmer for 5 minutes.

Step 6

Add heavy cream, turn off the heat, stir well and season with salt and pepper.

Step 7

Serve on warmed up bowls, decorate with reserved croutons.

Step 8

Enjoy.

Tips & Variations


No special items needed.

Related

Mikekey

This tasted great, but the dried mushrooms, even after soaking, were too "chewy". We don't care much for them in anything, so next time I will use a mix of fresh mushrooms, since we have all kinds available here year round. I would also slice the button mushrooms instead of quartering them. Other than that, the recipe is great.

review by:
(9 Jan 2017)