Mushroom Soup (Sopa de Champiñones)
Ingredients
- 1 garlic clove minced
- ½ cup chopped onion
- 3 tablespoons butter
- 2 tablespoon olive oil
- 1 pound portobello mushrooms sliced
- 1 ½ tablespoons flour
- ½ teaspoon fresh thyme
- Salt and pepper
- 3 tablespoons parmesan cheese
- 1 ½ cups heavy cream plus more for garnish
- 4 cups chicken or vegetable stock
- Chives for garnish
Instructions
- Melt the butter and 1 tablespoon olive oil in a medium pot, over medium heat. Add the onions and cook for 2-3 minutes. Add the rest of the olive oil, mushrooms, garlic and thyme and season with salt and pepper. Cook for about 7 minutes or until they are golden brown, stirring often.
- Add the flour and continue cooking for 2 minutes more. Add the chicken or vegetable stock and stir.
- Reduce the heat to medium-low an continue cooking for 25 minutes, stirring occasionally.Transfer the soup to a blender, or use an immersion blender, and puree the soup until smooth.
- Return the soup to the pot and add cream and cheese. Cook for about 5 minutes and season to taste.
- Laddle in bowls and add heavy cream and chives for garnish. Serve warm.
Nutrition
Calories: 432kcalCarbohydrates: 12gProtein: 7gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 105mgSodium: 107mgPotassium: 553mgFiber: 2gSugar: 7gVitamin A: 1372IUVitamin C: 3mgCalcium: 127mgIron: 1mg
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