Paris Mushroom Soup from Dorie Greenspan
A rich and satisfying version of mushroom soup with a garnish of Crème Fraîche.
Servings 6 Servings
Calories 135kcal
Ingredients
- 2 tablespoons butter
- 1 &1/2 large onions coarsely chopped
- 3 large garlic cloves coarsely chopped
- Salt and freshly ground white pepper
- 1 ½ pounds white mushrooms trimmed, sliced
- 2 parsley sprigs
- 1 rosemary sprig
- ⅓ cup dry white wine
- 6 cups chicken broth
- ½ cup Crème Fraîche or sour cream or yogurt
Instructions
- Put the butter in a Dutch oven or soup pot over low heat. Add onions, garlic, salt and pepper to taste. Cook, stirring often, until the vegetables are soft, 5 minutes. Add the mushrooms and remaining tablespoon of the butter.
- Raise the heat to medium. Cook, stirring, until the mushrooms release their liquid, about 3 minutes. Increase the heat to high; cook until almost all the liquid evaporates. Set aside some mushrooms for garnish.
- Pour in the wine; let boil until almost evaporated.
- Add the broth and herbs; heat to a boil. Lower the heat; cover the pot almost completely. Simmer 20 minutes. Discard the rosemary sprig.
- Puree the soup in small batches in a blender or food processor until smooth. Taste for salt and white pepper. Pour the soup back into the pot; heat over low heat until hot. Serve garnished with mushrooms and crème fraîche..
Notes
This soup can be served over a small salad of raw mushrooms seasoned with salt, pepper, chopped chives and parsley.
Cover and refrigerate for up to three days or freeze for up to 2 months.
Nutrition
Serving: 1cup | Calories: 135kcal | Carbohydrates: 9g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 915mg | Potassium: 484mg | Fiber: 2g | Sugar: 5g | Vitamin A: 241IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg