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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.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
stand:
35 mins
cook:
1 hr
total:
2 hrs 5 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

163 calories; fat 8g; cholesterol 5mg; saturated fat 1g; carbohydrates 20g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 6g; vitamin a 15.4IU; vitamin c 4.1mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 6.6mg; vitamin b6 0.3mg; folate 65.6mcg; vitamin b12 0.1mcg; sodium 1017mg; potassium 632mg; calcium 17mg; iron 1.3mg.
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