Cream of Mushroom Soup II

Cream of Mushroom Soup is believed to have originated in France in the 18th century and was considered a delicacy among the French nobility.

This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Cream of Mushroom Soup II

Cooking Method: Blending, Simmering Cuisine: American, European Courses: Appetizer, Lunch, Soup Recipe Keys: Gluten Free Low Carb Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 880

Best Season: Fall

Ingredients

Servings

• 250 gram Mushrooms
• 30 gram Butter
• 100 gram Onion
• 2 cloves Garlic
• 2 cup Vegetable broth
• 1 cup Heavy cream
• 1 teaspoon Thyme
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. Heat butter in a large pot over medium heat. Add onions and garlic, and cook until onions are translucent.
2. Add mushrooms and cook until they release their liquid and start to brown.
3. Stir in vegetable broth, thyme, salt, and black pepper. Bring to a simmer and cook for 15 minutes.
4. Remove from heat and let cool slightly. Use an immersion blender or regular blender to puree the soup until smooth.
5. Return the soup to the pot and stir in heavy cream. Heat over low heat until warmed through.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 10g4%

Sugars 3g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.