Spicy Mushroom Soup
- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Easy
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- Yield: 3 servings
- Servings: 3
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(3 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
181.1 -
Fat
4.4 g -
Saturated Fat
1.6 g -
Polyunsaturated Fat
0.8 g -
Cholesterol
60.5 mg -
Sodium
76.3 mg -
Potassium
448.2 mg -
Carbohydrate
17.5 g -
Fiber
2.8 g -
Sugars
1.7 g -
Protein
18.2 g
Spicy mushroom soup. Delicious creamy mushroom soup with chanterelle mushrooms. Very easy to make! You may also like Baked Mushroom Tart
Spicy Mushroom Soup
Ingredients
- 8 oz (240 g) sliced mushrooms
- 5 garlic cloves, peeled and finely chopped
- 2 teaspoons extra virgin olive oil, divided
- 2 teaspoons unsalted butter, divided
- 1 medium onion, peeled and finely chopped
- 2 dried red chilies, crushed
- 2 teaspoons all-purpose flour
- 1 cup (250 ml) milk, divided
- 2 cups (500 ml) water
- kosher salt,to taste
- thyme
Method
Step 1
Preheat 1 teaspoon butter and 1 teaspoon olive oil in pan. Add chopped garlic and sauté until golden (2-3 minutes). Add mushrooms and cook until roasted and light brown color. Remove cooked mushrooms from the heat and set aside in a bowl.
Step 2
In the same pan, add remaining 1 teaspoon butter and olive oil and sauté until translucent. Add thyme, kosher salt, dried chili. Cook on medium-high heat, stirring occasionally, for 5 minutes. Add all-purpose flour and cook, stirring, for a few seconds.
Step 3
Add 1/2 cup (125 ml) milk, reduce the heat to low and simmer for 2-3 minutes. Add 3/4 of cooked mushrooms and cook further for 3-4 minutes.
Step 4
Turn off the heat and transfer mushroom mixture to a blender. Blend until it is puréed.
Step 5
Return blended mixture to the pan. Add remaining milk, cooked mushrooms and water. Simmer, covered, at low heat for 10 minutes.
Step 6
Remove from the heat and serve. Bone appetite!
