Cream of Mushroom Soup with Croutons

By The Canadian Living Test Kitchen

62 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	162162 cal
pro	4 g4g pro
total fat	8 g8g total fat
sat. fat	3 g3g sat. fat
carb	19 g19g carb
fibre	2 g2g fibre
chol	12 mg12mg chol
sodium	443 mg443mg sodium
potassium	332 mg332mg potassium
% RDI:	-
calcium	44 calcium
iron	1111 iron
vit A	44 vit A
vit C	1010 vit C
folate	1010 folate

Per serving
Restaurant cost $4.50
To make $1.88
Savings $2.62

Healthy Lunch Tip: Restaurant soups can contain as much as 1,000 mg of sodium per bowl. The sodium in our homemade version is reduced by more than half of the average restaurant serving by using sodium-reduced chicken broth and less salt.

Ingredients

1 pkg (14 g) dried mixed mushrooms 1 1pkg (14 g) pkg (14 g)dried mixed mushrooms
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 2leekleeks, (white and light green parts), sliced
1 tsp dried thyme 1 1tsp tspdried thyme
3/4 tsp salt 3/4 3/4tsp tspsalt
1/4 tsp dried dillweed 1/4 1/4tsp tspdried dillweed
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 2potatopotatoes, peeled and cubed (about 1 lb/500 g)
12 oz fresh mushrooms , sliced12 12oz ozfresh mushroomfresh mushrooms, sliced
2 cups sodium-reduced chicken broth 2 2cups cupssodium-reduced chicken broth or vegetable broth
1 tsp Dijon mustard 1 1tsp tspDijon mustard
1/2 cup 10% cream 1/2 1/2cup cup10% cream
Multigrain Garlic Croutons:
3 cups cubed multigrain bread 3 3cups cupscubed multigrain bread
2 tbsp butter , melted2 2tbsp tbspbutter, melted
1 small clove garlic , minced1 1small clove garliccloves of garlic, minced
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley

Preparation

In bowl, soak dried mushrooms in 1 cup (250 mL) boiling water; set aside.

Meanwhile, in large saucepan, heat oil over medium heat; cook leeks, thyme, salt, dillweed and pepper, stirring occasionally, until softened, about 6 minutes.

Add potatoes and fresh mushrooms; cook, stirring, for 3 minutes.

Stir in broth, mustard, dried mushrooms with liquid and 6 cups (1.5 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 30 minutes. Let stand for 10 minutes.

Multigrain Garlic Croutons: Meanwhile, in bowl, toss together bread cubes, butter, garlic and parsley. Spread on foil-lined baking sheet; bake in 375°F (190°C) oven until crisp and golden, 15 to 20 minutes. (Make-ahead: Store in airtight container for up to 4 days.)

In blender, purée soup in batches; transfer to clean pot. (Make-ahead: Refrigerate in airtight container for up to 4 days or freeze for up to 1 month.)

Stir in cream; heat over medium heat until steaming but not boiling. Serve with croutons sprinkled over top.

Source : Canadian Living Magazine: April 2009