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Wild Mushroom Soup “Cappuccino”

Total Time

Prep: 15 min. Cook: 50 min.

Makes

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

  • 2 tablespoons unsalted butter
  • 1 yellow onion, finely diced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 3 cups mixed wild mushrooms, finely diced
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 cups vegetable broth
  • 1 cup heavy cream
  • Creme fraiche, for garnish
  • Flat-leaf parsley, minced, for garnish

Directions

  1. In a Dutch oven over medium heat, melt butter. Add onion, garlic
  2. and bay leaf. Cook until onion is translucent, about 10 minutes.
  3. Add mushrooms and cook until tender and any moisture has evaporated.
  4. Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add
  5. vegetable broth and bring to a low boil. Reduce heat to a simmer,
  6. cover and cook 20 minutes. Stir in cream and cook an additional 10
  7. minutes, stirring often.
  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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