- 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
small onion, chopped (1/3 cup)
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
Salt and ground black pepper
Sour Cream and/or chopped fresh flat-leaf Italian parsley (optional)
- 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 sour cream and parsley, if desired.
- Multiply recipe 4 times to make 6 quarts.
(Mushroom Soup)Servings Per Recipe 4, Pyridoxine (Vit. B6) (mg) 0, vit. C (mg) 4, Thiamin (mg) 0, Polyunsaturated fat (g) 1, Riboflavin (mg) 0, Monosaturated fat (g) 5, Niacin (mg) 7, carb. (g) 20, calcium (mg) 17, fiber (g) 2, sat. fat (g) 1, iron (mg) 1, sugar (g) 5, chol. (mg) 5, sodium (mg) 1017, pro. (g) 6, Fat, total (g) 8, Potassium (mg) 632, vit. A (IU) 15, cal. (kcal) 163, Folate (µg) 66, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0