Spicy Mushroom Soup

spicy mushroom soup
  • Yield: 3 soup bowls
  • Servings: 3
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • 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!

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