Mushroom Soup Revisited

This mushroom soup is a remake of one I made on Christmas Eve, based on a recipe from Jamie Oliver.  Of course, with the lovely flowers popping up revisiting Christmas does feel odd!

I’d like to say I decided to make it again because I loved it so much. But in truth, I made it again since it disappeared before I could really taste it. 

Mushroom Soup

Mushroom Soup

Because I often do a multi-course dinner for a good sized group, I am used to eating my own courses slightly late or out of sequence. In the case of the soup, there was a veritable charge back to the kitchen for seconds, so I decided to skip it entirely. I always eat too much at those dinners. 

A garnish of marjoram for mushroom soup

A garnish of marjoram…

Every time I think of mushrooms, I remember back to my high school biology days.   At that time, things like phytochemicals were not well known and people thought of food in terms of protein, fat and carbs (with a few vitamins thrown in). When the subject of fungi came up, my biology teacher announced that they had very little nutritional value—unless there happened to be a bug trapped in the gills, in which case you would get a bit of protein. 

Sautee mushrooms for mushroom soup

Sautee mushrooms for mushroom soup

Today we know that they are a source of B vitamins, selenium, potassium, copper, iron, and phosphorus. And “in addition to providing basic nutrition, they help prevent chronic disease due to the presence of antioxidants and beneficial dietary fibers such as chitin and beta-glucans” (source Medical News Today).   

Blend mushroom soup with immersion blender

Blend mushroom soup with immersion blender

The soup calls for “mixed” mushrooms, and the first time I did a combination of shitake and baby portabella. This time I used straight baby portabellas and my husband said he liked that even better. Since I bought those all pre-sliced, it really streamlined preparation. Of course now I’m dying to compare the two…  

Mushroom Soup served with wine

Mushroom Soup served with wine

Mushroom Soup
Yields 6
Creamy and satisfying, yet low calorie, this mushroom soup works as both a health food and a comfort food.
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148 calories
13 g
21 g
8 g
9 g
3 g
327 g
339 g
6 g
0 g
4 g
Nutrition Facts
Serving Size
327g
Yields
6
Amount Per Serving
Calories 148
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 21mg
7%
Sodium 339mg
14%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
6%
Sugars 6g
Protein 9g
Vitamin A
7%
Vitamin C
7%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 1/4 lb mixed mushrooms
  2. • 1 T olive oil
  3. • 1/2 c chopped leeks (1 lg leek), shallots or onions
  4. • 1/2 c chopped celery (about 2 stalks)
  5. • 2 cloves garlic, minced
  6. • a few sprigs of fresh flat-leaf parsley (stems and leaves), finely chopped
  7. • 1 t dried thyme
  8. • 5 cups chicken stock (or vegetable stock)
  9. • 1 t Worcestershire sauce
  10. • sea salt to taste
  11. • freshly ground black pepper to taste
  12. • 1/3 c cream (dairy or non-dairy)
Instructions
  1. Slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley, thyme and mushrooms. Place a lid on top and sweat gently until softened.
  2. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes.
  3. Remove about 1/4 cup of mushrooms and set aside, then whiz with a hand-held blender until smooth.
  4. Pour in the cream and add back the reserved mushrooms, then bring just back to the boil. Turn off the heat and season with salt and pepper,
beta
calories
148
fat
8g
protein
9g
carbs
13g
more
Art of Natural Living https://artofnaturalliving.com/
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