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Double Mushroom Soup Recipe
|Garlic||1 Clove (5 gm), minced / pressed|
|Warm water||1 Cup (16 tbs)|
|Onion||1 Small, coarsely chopped|
|Dried mushrooms||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Thyme leaves||1⁄4 Teaspoon|
|All purpose flour||3 Tablespoon|
|Plain yogurt/Sour cream||1⁄3 Cup (5.33 tbs)|
|Vegetable stock||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 925 Calories from Fat 260
% Daily Value*
Total Fat 30 g45.7%
Saturated Fat 17.5 g87.7%
Trans Fat 0 g
Cholesterol 74.3 mg
Sodium 1826.6 mg76.1%
Total Carbohydrates 156 g52%
Dietary Fiber 24.8 g99.3%
Sugars 15.6 g
Protein 28 g56.3%
Vitamin A 44.1% Vitamin C 39.6%
Calcium 17.9% Iron 36%
*Based on a 2000 Calorie diet
Remove mushrooms; cut off and discard stems.
Thinly slice mushrooms and set aside.
Measure soaking water (discarding any sandy portion at the bottom) and add enough stock to make a total of 4 cups liquid; reserve.
In a 3 quart pan over medium high heat, melt butter.
Add onion, garlic, and fresh mushrooms; cook, stirring occasionally, until vegetables are golden and pan juices have evaporated.
Stir in flour, paprika, and thyme.
Add reserved stock mixture and dried mushrooms.
Cook, stirring, until soup thickens slightly.
Reduce heat; cover and simmer for 30 minutes.
In a blender or food processor, puree soup, a portion at a time, until smooth.
Add salt to taste.
Garnish each serving with a spoonful of yogurt or sour cream.