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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

  • 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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