Mushroom Soup
This mushroom soup is a light, flavorful side dish.
Servings 8
Calories 93kcal
Cost $.93 per serving
Equipment
Ingredients
- 3 tbs olive oil
- 1 small onion diced
- 2 carrots diced
- 1 clove garlic minced
- 1 1/2 pounds fresh mushrooms sliced
- 4 cups broth
- 1/2 tsp salt or to taste
- 1/2 cup whole milk or heavy cream or more to taste
Instructions
- Saute the onion in the olive oil in a large soup pot with the cover on over medium-low heat for about 5 minutes, or until tender. Add the carrots and cook, covered, over medium-low heat for another 5 minutes.
- Add the garlic and mushrooms, and continue to cook, covered, over medium-low heat for another 10 minutes. The mushrooms will release their juices during this time.
- Add the broth and salt, and simmer gently in an uncovered pot for 30 minutes, or until all the vegetables are very tender.
- Puree the soup with an immersion blender or in a food processor. Stir in the milk or cream and serve warm.
Nutrition
Calories: 93kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 637mg | Potassium: 359mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2823IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg
