Cream of Mushroom Soup
Nothing beats home made.
Servings: 6 servings
Calories: 157kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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