If the words “mushroom soup” conjure up a can of condensed soup that your grandmother poured into various casseroles as a sauce, do yourself the favor of seeing mushroom soup through new eyes. Made fresh mushrooms, with a delicate balance of herbs and savory veggies, mushroom soup is a wonderful side, and yes, sauce, that you’ll be delighted to welcome into your cooking routine.
Tip: To use this recipe in place of canned mushroom soup, puree using an immersion blender.
Ingredients
- 2 tsp. olive oil, divided
- 3 shallots, finely chopped
- ¼ cup Marsala wine
- 1 lb. white mushrooms, finely chopped
- 1 tsp. minced fresh thyme
- ¼ tsp. salt
- Pepper to taste
- 2½ cups low-sodium vegetable broth
- ½ lb. shiitake mushrooms, thinly sliced
- 2 tsp. minced fresh parsley
Directions
- Heat 1 teaspoon of the oil in a heavy-bottomed saucepan over medium heat. Cook the shallots until slightly softened but not browned (3-4 minutes). Add the wine and cook until just evaporated (2 minutes).
- Add the white mushrooms, shiitake stems, thyme, salt and pepper. Cook, stirring occasionally, until mushrooms release their liquid (10 minutes).
- Add the chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
- Heat the remaining 1 teaspoon oil in a skillet over medium. Cook the shiitake mushrooms until softened and lightly browned (4-5 minutes).
- Serve the soup topped with fried shiitakes and parsley.
Nutrition Facts
4 servings per container
Serving Size 368 g
| Amount per serving | ||
|---|---|---|
| Calories | 120 | |
| % Daily Value* | ||
| Total Fat 3g | 4% | |
| Saturated Fat 0.5g | 0% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 1.5g | ||
| Cholesterol 0mg | 0% | |
| Sodium 245mg | 10% | |
| Total Carbohydrate 16g | 6% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 8g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 5g | ||
| Protein 6g | ||
| Vitamin D 0.5mcg | 0% | |
| Calcium 30.6mg | 2% | |
| Iron 1.3mg | 6% | |
| Potassium 645mg | 15% | |
| Vitamin A 42.2mcg | 4% | |
| Vitamin C 5.8mg | 6% | |
| Vitamin E 0.4mg | 0% | |
| Vitamin K 11.8mcg | 10% | |
| Thiamin 0.1mg | 8% | |
| Riboflavin 0.6mg | 45% | |
| Niacin 7.3mg | 45% | |
| Vitamin B6 0.4mg | 25% | |
| Folate 37.4mcg | 9% | |
| Vitamin B12 0.1mcg | 0% | |
| Biotin 18.1mcg | 60% | |
| Chloride 76mg | 4% | |
| Pantothenate 2.6mg | 60% | |
| Phosphorus 180mg | 15% | |
| Iodine 3.4mcg | 2% | |
| Magnesium 29.5mg | 6% | |
| Zinc 1.3mg | 10% | |
| Selenium 14.2mcg | 25% | |
| Copper 0.5mg | 60% | |
| Manganese 0.3mg | 15% | |
| Chromium 0mcg | 0% | |
| Molybdenum 7.1mcg | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Mushrooms, Shiitake Mushroom, Shallots, Marsala Wine, Olive Oil, Parsley, Salt, Thyme.
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