- Makes: 4 servings
- Yield: 6 cups
- Prep 30 mins
- Stand 35 mins
- Cook 1 hr
Betsy Koss of Boyne City, Michigan, shared her recipe for velvety mushroom soup. It tastes rich and creamy but is actually dairy-free, thanks to a little bit of white rice that's pureed with the soup and gives it a creamy texture.
dried shiitake mushrooms
cloves garlic, minced
uncooked long grain rice
snipped fresh thyme
button mushrooms, chopped (4 1/2 cups)
portabello mushrooms, stems and gills removed, and chopped
Ground black pepper
Chopped flat-leaf Italian parsley and/or sour cream or creme fraiche
- Place dried shiitake mushrooms in a small bowl; cover with boiling water. Let stand 30 minutes. Drain, rinse and chop mushrooms, discarding stems. Set aside.
- In a 4-quart Dutch oven, cook onion and garlic in hot olive oil over medium heat until onion is tender but not brown. Add rice and thyme; cook and stir for 2 minutes. Add shiitake, button and portabello mushrooms; cook and stir 2 minutes more. Add broth; bring to boiling. Reduce heat and simmer, covered, for 1 hour, stirring occasionally. Remove from heat; cool slightly (5 to 10 minutes).
- Transfer, about half at a time, to blender or food processor. Cover and blend or process until smooth. Season to taste with salt and pepper. Top with parsley and/or sour cream, if desired.
(Mushroom Soup)Servings Per Recipe 4, iron (mg) 1, vit. A (IU) 15, calcium (mg) 17, pro. (g) 6, sugar (g) 5, Potassium (mg) 632, fiber (g) 2, sodium (mg) 1017, Niacin (mg) 7, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 4, sat. fat (g) 1, chol. (mg) 5, Fat, total (g) 8, cal. (kcal) 163, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, Folate (µg) 66, Monounsaturated fat (g) 5, carb. (g) 20, Pyridoxine (Vit. B6) (mg) 0