Forest mushroom soup
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 276, total fat 20 G., saturated fats 9 G., proteins 9 G., carbohydrates 17 G., fiber 3 G., cholesterol 37 mg, sodium 874 mg, sugar 7 G.
Calories 276, total fat 20 G., saturated fats 9 G., proteins 9 G., carbohydrates 17 G., fiber 3 G., cholesterol 37 mg, sodium 874 mg, sugar 7 G.
Mushroom soups always have a rich flavor, and if you combine several types of wild mushrooms, the result will be simply stunning. When blending hot soup, don't fill the bowl more than halfway and leave the lid slightly ajar, draped with a tea towel. If desired, you can add a little Marsala to the finished soup, but this step is optional.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons unsalted butter
- 1 small onion, thinly sliced
- 350 g of mixed mushrooms (e.g., brown button mushrooms, shiitake mushrooms, and oyster mushrooms), stems removed, caps finely chopped
- 4 cups chicken broth
- 1.5 tsp Marsala, optional
- About 1/4 cup crème fraîche, for serving
- 1 tbsp chopped green onions
- Olive oil to drizzle
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Cooking the dish according to the recipe:
- Melt the butter in a small saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium-high, add the mushrooms, 1/4 teaspoon of salt, and a few grinds of black pepper. Cook, stirring frequently, until the mushrooms release their liquid but are not browned, about 8 minutes.
- Add chicken broth and bring to a boil. Simmer over low heat, partially covered, for 30 minutes.
- Place the mushrooms in a blender and blend until smooth (use caution when blending hot liquids). Add the Marsala, if using, and season with salt and pepper to taste.
- Ladle the soup into 4 bowls. Top with crème fraîche and sprinkle with green onions. Drizzle with a little olive oil.
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