Wild Mushroom Soup “Cappuccino”
TOTAL TIME: Prep: 15 min. Cook: 50 min.
YIELD: serves 12 to 14 (about 7 cups).
Soup makes for a cheerful party hors d'oeuvre when served in a small vessel like an espresso cup. With a dollop of whipped cream, it looks like a frothy cappuccino. —Katie Lee
Ingredients
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2 tablespoons unsalted butter
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1 yellow onion, finely diced
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1 garlic clove, minced
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1 bay leaf
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3 cups mixed wild mushrooms, finely diced
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2 tablespoons all-purpose flour
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1-1/2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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6 cups vegetable broth
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1 cup heavy cream
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Creme fraiche, for garnish
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Flat-leaf parsley, minced, for garnish
Directions
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1.
In a Dutch oven over medium heat, melt butter. Add onion, garlic
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2.
and bay leaf. Cook until onion is translucent, about 10 minutes.
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3.
Add mushrooms and cook until tender and any moisture has evaporated.
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4.
Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add
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5.
vegetable broth and bring to a low boil. Reduce heat to a simmer,
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6.
cover and cook 20 minutes. Stir in cream and cook an additional 10
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7.
minutes, stirring often.
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8.
Serve in an espresso cup garnished with creme fraiche and parsley.
Nutrition Facts
Nutrition Facts: 1/2 cup (calculated without garnishes) equals 184 calories, 16 g fat (10 g saturated fat), 55 mg cholesterol, 1,224 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein.
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