Nothing beats a warm bowl of soup so deliciously creamy with delicate bite of mushroom bits. Pureed potatoes are to be praised for the creamy texture of this soup. Topped with a delicious and nutritious mushroom, this refreshing soup clocks close around 400 calories.
Mushrooms are typically a great source of many nutrients, such as antioxidants, vitamins C & D, iron, folate, potassium and fiber. Mushroom soups are also great for weight loss as mushrooms are low in calories.
You can easily make this dish with easy-to-find ingredients you may already have in your kitchen. The preparation time is approximately 50 minutes with a serving ready for 3-4 persons. Try and taste satisfying bowl of creamy goodness!
Ingredients:
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup diced shallots
- ½ cup diced celery
- 5 cups sliced shiitake mushroom caps (about 10 ounces), divided
- 5 cups sliced baby bella mushrooms (about 10 ounces), divided
- ½ cup dry sherry
- 3 cloves garlic, minced
- 4 cups diced peeled Yukon Gold potatoes (about 1 pound)
- ½ teaspoon dried thyme
- 3 cups “no-chicken broth” or mushroom broth
- 1 cup water
- ½ cup walnuts, finely chopped
- Pinch of salt
- 2 teaspoons sherry vinegar
- ½ teaspoon ground pepper
- 2 tablespoons sliced fresh chives
Nutrition per Serving:
- Serving Size: 2 Cups
- Calories: 402
- Total fat: 22.8 g
- Saturated fat: 2.8 g
- Sodium: 462 mg.
- Potassium: 1149 mg.
- Carbohydrates: 41 g
- Fiber: 5.6 g
- Sugar: 6 g
- Protein: 8.5 g
- Vitamin A: 609
- Vitamin C: 13 mg.
- Folate: 69 mcg.
- Calcium: 68 mg.
- Iron: 2 mg.
- Magnesium: 77 mg.
Cooking Procedure:
- First, heat 3 tablespoons of oil in a large pot over medium heat. Add shallots and celery; cook, occasionally stirring, until tender, for about 3 minutes. Add 4 cups each of the shiitakes and baby bellas, sherry and garlic; cook, stirring periodically, until the mushrooms are soft and the liquid has evaporated for about 5 minutes. Stir in the potatoes and thyme and cook for 1 minute. Add water and broth. Take to simmer. Reduce heat to keep a simmer and cook, stirring periodically for about 20 minutes until the vegetables are very tender.
- Meanwhile, chop the remaining 2 cups of mushrooms. Heat the remaining 1 tablespoon of oil over medium heat in a medium skillet. Add the mushrooms, and cook for about 2 minutes, often stirring, until soft—season with walnuts and salt. Cook for about 1 minute, occasionally stirring, until hot.
- Puree the soup with an immersion blender or in a standard blender until it is very smooth. (Recommended in batches for softer texture) Mix in vinegar and pepper.
- Serve the soup topped with a mixture of mushroom and chives.