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Friday, April 27, 2012

Cream of Baby Bella Mushroom Soup

I love cream of mushroom soup, especially baby bella or portabella mushroom soup.  Of course the heavy cream tastes fantastic but I wanted to cut down on the fat so I used half-n-half.  FYI, heavy cream is typically 38% fat and half-n-half is 12% fat.  Quite a reduction in fat and still have the wonderfull creaminess of the soup.  I hope that you give this recipe a try sometime, it is really creamy and delicious.



Do you like the step-by-step photo instructions?  I've been trying to see if anyone noticed that I had quit doing that and to this day no know has made a comment!  So do you like it or not?  


The Players!


Clean and rough chop mushrooms.


Saute onions in 1 tablespoon of olive oil for three minutes over medium-high heat. Add garlic to the pan and cook for thirty seconds to one minute or just until it becomes fragrant.  Stir in the chopped mushrooms, stirring constantly to prevent sticking, if sticking occurs, add in a little of the vegetable broth. Season with salt and pepper.  Cook for about seven minutes until the mushrooms start releasing their juices.  Pour the vegetable stock into the mushroom mixture.  Bring to a boil then reduce the heat and simmer for twenty minutes.


Remove from heat and blend or puree the mushroom mixture to desired consistancy.  Be cautious of the heat!



Add the cup of half-n-half to the mushroom puree along with the tablespoon of sherry.  Return and simmer soup for ten minutes.



Happy Eating!



The Recipe:

Cream of Baby Bella Mushroom Soup

2 (8 ounce)boxes of baby bella mushrooms, roughly chopped
1/2 cup chopped sweet onion
1 tablespoon olive oil
2 cloves garlic, minced
2 cups vegetable broth, low sodium
1 tablespoon of sherry or white wine
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup of half-n-half

Serves 4
  1. Saute onions in 1 tablespoon of olive oil for three minutes over medium-high heat.
  2. Add garlic to the pan and cook for thirty seconds to one minute or just until it becomes fragrant.
  3. Add in the chopped mushrooms, stirring constantly to prevent sticking, if sticking occurs, add in a little of the vegetable broth. Season with salt and pepper.  Cook for about seven minutes until the mushrooms start releasing their juices.
  4. Pour the vegetable stock into the mushroom mixture.  Bring to a boil then reduce the heat and simmer for twenty minutes.
  5. Remove from heat and blend or puree the mushroom mixture to desired consistancy.  Be cautious of the heat!
  6. Add the cup of half-n-half to the mushroom puree along with the tablespoon of sherry.  Return and simmer soup for ten minutes.


   Serve with crusty bread.

Happy Eating!

1 comment:

Anonymous said...

Delicious, easy and quick! Thanks for a great recipe.

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