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Wild Mushroom Soup
15 min prep time
30 min cook time
6servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Photo by
Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction & Styling by Haleigh Eason
How to Make Wild Mushroom Soup
If you can’t find the assorted mushrooms that this recipe calls for, regular white button mushrooms work just as well.
15 min prep time
30 min cook time
6servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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Add the oil to a soup pot over medium-high heat. Add the onion and celery and sauté until the onions turn clear, about 5 minutes.
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Add the mushrooms and sauté until soft and all the liquid is evaporated, about 10 to 12 minutes. Add the garlic and sauté 1 more minute.
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Add the flour to the mushrooms and sauté for 2 minutes, then add the broth and stir well, scraping up the bits at the bottom of the pan.
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Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil, then reduce it to a simmer for 10 minutes.
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Add the evaporated milk and simmer for 1 minute. Remove the bay leaf and then puree the soup with an immersion blender or in batches in a stand blender. Ladle into bowls and garnish with additional sauteed sliced mushrooms, if desired.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 70
- % Daily value*
-
Total Fat
1.5g
2%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 240mg 10%
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Total Carbohydrate
12g
4%
- Dietary Fiber 2g 7%
- Total Sugars 5g
- Added Sugars 1g 2%
- Protein 5g
- Potassium 460mg 10%
Ingredients
olive oil
1 tsp
onion(s) (diced)
1 med
celery (diced)
1 stalks
Mushrooms (of your choice) ((cremini, shitake, oyster, white), sliced)
16 oz
garlic (minced)
2 clove
flour
2 tbsp
low sodium, fat-free chicken broth
4 cup
bay leaves
1 leaves
salt
1/4 tsp
black pepper
1/4 tsp
evaporated skim milk
1/2 cup
additional sauteed and sliced mushrooms (optional, for garnish)
1/4 cup
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