Exotic Mushroom Soup

Author: Canadian Living

This dark broth, full of mushrooms and vegetables, is an enticing change from the usual creamed mushroom soup. You can use shiitake or oyster mushrooms as well — just remove the tough stems. If no exotic mushrooms are available, substitute white button mushrooms.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 carrots finely chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 lb crimini mushroom sliced
  • 5 cups vegetable stock
  • 5 cups chicken stock

Method

In large saucepan, heat oil over medium heat; cook onion, garlic, carrots, thyme and pepper, stirring occasionally, for 5 minutes or until onion is softened.

Add mushrooms; cook, stirring often, for about 15 minutes or just until mushrooms are golden and no liquid remains.

Add stock and bring to boil; reduce heat and simmer for 10 minutes.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 813 mg
  • Protein 3 g
  • Calories 102.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 13 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 91.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Exotic Mushroom Soup

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