Ania’s Mushroom Soup
Original Recipe: eatingwell.com
INGREDIENTS:
- ½ cup dried mixed mushrooms
- 1 cup warm water
- 4 tablespoons unsalted butter (1/2 stick)
- 1 medium sweet onion, finely chopped
- 3 cloves garlic, minced
- 1?½ cups sliced cremini (baby bella) mushrooms
- 1?½ cups sliced button mushrooms
- 3 tablespoons all-purpose flour (low carb or gluten free work just as well)
- 2 tablespoons vegetarian bouillon mixed with 6 cups water
- 1 cup white cooking wine or cooking Sherry
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon ground pepper plus more to taste
- 8 ounces small dried pasta, such as orzo, or 2 cups cooked barley (optional)
- 1 cup heavy cream
DIRECTIONS:
- Soak dried mushrooms in 1 cup warm water for 1 hour. Drain, reserving the water.
- Melt butter in a large pot over medium heat. Add onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add cremini, button and the reconstituted mushrooms. Cook, stirring occasionally, until starting to brown, about 5 minutes. Remove from heat.
- Sprinkle flour over the mushroom mixture and stir to coat. Add bouillon mixture, wine and the reserved mushroom soaking liquid. Bring to a slow boil over medium-high heat. Add Worcestershire, bay leaf, thyme and pepper. Reduce heat to maintain a simmer; cook, stirring occasionally, for 1 hour.
- Meanwhile, cook pasta (if using) according to package directions. Drain.
- Before serving, stir cream into the soup and season with more pepper to taste. Serve over the pasta (or barley).
Nutrition Facts:
Serving Size: 1 cup soup (no pasta/barley)– pasta/orzo or barley will differ and add carbs depending on brand and portion added.
Fat content can be reduced by adding less cream to the recipe, while retaining the flavor.
Per Serving:
- Fat – 17g
- Carbs – 21g
- Protein – 5g
- Dietary Fiber – 2g
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