Mushroom Soup Recipe

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Mushroom Soup
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Ingredients:

  • 1 1/4 sticks (1/2 cup plus 2 tbsp) unsalted butter
  • 3/4 cup sercial madeira
  • 9 cups water
  • 1/2 oz (14 g) dried porcini (3/4 cup)
  • 1 (1/2-lb) russet ( baking) potato
  • 2 1/2 tsp salt
  • 1/3 cup heavy cream

Directions:

  1. Make mushroom stock: Quarter 1 1/2 pounds white mushrooms (about 9 cups quartered), then pulse in a food processor in 2 batches until finely chopped. Melt 1/2 stick butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then sauté chopped mushrooms, stirring occasionally, until liquid from mushrooms is evaporated, 10 to 15 minutes. Add Madeira and boil, stirring occasionally, until all of liquid is evaporated, 5 to 8 minutes. Add water and dried porcini and bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a sieve lined with a coffee filter or dampened paper towel into a large bowl, pressing hard on solids and then discarding them. Skim off any fat.
  2. If stock measures less than 8 cups, add water. If more, boil, uncovered, in cleaned pot until reduced to 8 cups.
  3. Make mushroom soup: Cut remaining 2 lb mushrooms into 1/4-inch-thick slices (about 11 cups sliced). Peel potato and cut crosswise into 1/4-inch-thick slices, then transfer to a bowl and cover with water. Heat remaining 6 tablespoons butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook mushrooms with 1 teaspoon salt, stirring occasionally, until mushrooms are very tender but not browned, about 15 minutes (mushrooms will exude liquid). Drain potato and add to mushrooms along with mushroom stock. Bring to a boil, then reduce heat and simmer, uncovered, until potato is very tender, about 10 minutes. Add cream and bring just to a boil, then remove from heat.
  4. Transfer soup to a large metal bowl, then purée in batches in a blender until very smooth, about 1 minute per batch (use caution when blending hot liquids). Return soup as puréed to cleaned pot and bring to a boil. Stir in white pepper and remaining 1 1/2 teaspoons salt. Season with additional salt if desired.
  5. Cooks' notes: Soup can be made ahead and cooled completely, then chilled, covered, 3 days or frozen in an airtight container 1 month. Bring to a boil just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 185.97 Kcal (779 kJ)
Calories from fat 137.72 Kcal
% Daily Value*
Total Fat 15.3g 24%
Cholesterol 41.52mg 14%
Sodium 377.87mg 16%
Potassium 479.45mg 10%
Total Carbs 9.17g 3%
Sugars 2.27g 9%
Dietary Fiber 1.6g 6%
Protein 4.1g 8%
Vitamin C 4.3mg 7%
Vitamin A 0.2mg 6%
Iron 1.3mg 7%
Calcium 28.1mg 3%
Amount Per 100 g
Calories 65.9 Kcal (276 kJ)
Calories from fat 48.81 Kcal
% Daily Value*
Total Fat 5.42g 24%
Cholesterol 14.71mg 14%
Sodium 133.91mg 16%
Potassium 169.91mg 10%
Total Carbs 3.25g 3%
Sugars 0.8g 9%
Dietary Fiber 0.57g 6%
Protein 1.45g 8%
Vitamin C 1.5mg 7%
Vitamin A 0.1mg 6%
Iron 0.5mg 7%
Calcium 10mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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