Cream of Mushroom Soup
Nothing beats home made.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 157kcal
- 4 tablespoon butter
- ¾ teaspoon dried tarragon
- 1 lb sliced cremini mushrooms reserve 18 slices for garnish
- 3 shallots diced
- 2 cloves garlic minced
- 4 cups mushroom broth
- ½ cup cream I used 10%
- 1 teaspoon sea salt
Rough chop mushroom slices reserving 18 slices for garnish.
Melt butter in a saucepan. Add mushrooms and tarragon and cook over medium heat about 10 minutes, til mushrooms have released their liquid.
Add the shallots and cook another 10 minutes.
Add the garlic and cook about 3 minutes.
Add the broth and sea salt and heat through.
Blend til smooth in a blender. Add the cream and return to the stove. Stir to mix well and just heat through. Do not boil the cream.
Serve and garnish with reserved mushroom slices.
Calories: 157kcal | Carbohydrates: 6g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1091mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg