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    Cream of Mushroom Soup

    main meals
    soups & stews
    ​

    6 servings

    porcje

    20 minutes

    czas aktywny

    50 minutes

    całkowity czas
    Zacznij Gotować

    Składniki

    5 cups sliced fresh mushrooms

    1 ½ cups chicken stock

    ½ cup chopped onion

    ⅛ teaspoon dried thyme

    3 tablespoons butter

    3 tablespoons all-purpose flour

    ¼ teaspoon salt

    ¼ teaspoon ground black pepper

    1 cup half-and-half or heavy cream

    1 tablespoon sherry

    Wskazówki

    Gather all ingredients.

    Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.

    Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.

    Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.

    Bring soup to a boil and cook, stirring constantly, until thickened.

    Stir in sherry. Taste and season with more salt and pepper if needed.

    Enjoy!

    Wartości Odżywcze

    Wielkość Porcji

    -

    Kalorie

    165 kcal

    Tłuszcz Całkowity

    11 g

    Tłuszcz Nasycony

    7 g

    Tłuszcz Nienasycony

    0 g

    Tłuszcz Trans

    -

    Cholesterol

    31 mg

    Sód

    408 mg

    Węglowodany Całkowite

    14 g

    Błonnik Pokarmowy

    3 g

    Cukry Całkowite

    6 g

    Białko

    5 g

    6 servings

    porcje

    20 minutes

    czas aktywny

    50 minutes

    całkowity czas
    Zacznij Gotować

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    Składniki

    5 cups sliced fresh mushrooms

    1 ½ cups chicken stock

    ½ cup chopped onion

    ⅛ teaspoon dried thyme

    3 tablespoons butter

    3 tablespoons all-purpose flour

    ¼ teaspoon salt

    ¼ teaspoon ground black pepper

    1 cup half-and-half or heavy cream

    1 tablespoon sherry

    Wskazówki

    1

    Gather all ingredients.

    2

    Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.

    3

    Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.

    4

    Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.

    5

    Bring soup to a boil and cook, stirring constantly, until thickened.

    6

    Stir in sherry. Taste and season with more salt and pepper if needed.

    7

    Enjoy!