Healthy Cream of Mushroom Soup

Healthy Cream of Mushroom Soup

from eatingwell.com
Soup
30 min
6 servings
212 kcal / serving

This healthy mushroom soup recipe is rich and creamy with some texture from the mushrooms. Learn how to make this delicious mushroom soup for dinner.

Ingredients

  • 2 ½ poundscleaned and sliced fresh mixed mushrooms
  • 2 tablespoonsolive oil
  • 2 tablespoonsunsalted butter
  • 1 ¼ teaspoonskosher salt
  • ½ teaspoonblack pepper
  • ½ cupchopped shallots (from 2 medium shallots)
  • ½ cupchopped scallions (from 2 medium scallions)
  • 3 tablespoonsall-purpose flour
  • 2 ½ cupsunsalted vegetable stock
  • 2 ½ cupswhole milk
  • 2 tablespoonschopped fresh flat-leaf parsley
  • 1 tablespoonchopped fresh tarragon

Directions

  1. 1

    Roughly chop mushrooms. Add oil and butter to a large, heavy pot and cook over medium-high until butter melts. Add mushrooms, salt, and pepper; cook, stirring often, until mushrooms are deeply browned and most of the moisture has evaporated, 8 to 10 minutes.

  2. 2

    Add shallots and scallions; cook, stirring often, until softened, about 4 minutes. Add flour and stir to combine. Add stock and milk, stirring and scraping to loosen any browned bits from bottom of pot. Let mixture come to a low boil and cook, stirring occasionally, until broth thickens, about 5 minutes. Remove from heat. Transfer half of mixture to a countertop blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening and process until almost smooth; return to pot. Or use an immersion blender to pulse the soup until somewhat blended but some whole pieces of mushroom are still visible. Stir in parsley and tarragon; serve hot.