Creamy Mushroom Soup For Two
"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 is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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