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Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche

 
One serving costs about $1.08

$1.08 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,lacto ovo vegetarian antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:14%

Spoonacular Score: 14%

 

If you want to add more lacto ovo vegetarian recipes to your recipe box, Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche might be a recipe you should try. This recipe serves 6 and costs $1.08 per serving. One portion of this dish contains about 2g of protein, 4g of fat, and a total of 75 calories. Not a lot of people made this recipe, and 2 would say it hit the spot. Head to the store and pick up shallots, flour, thyme, and a few other things to make it today. It works well as a budget friendly hor d'oeuvre. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 48%, this dish is pretty good. Mushroom-Leek-Pea Soup with Lemon-Ginger Creme Fraiche, BBQ Meatloaf with Creme Fraiche Potatoes, Brown Butter Peas with Shallots and Red Onion Rings, and Potato Pancakes with Smoked Trout, Horseradish Crème Fraîche, and Golden Beet Relish are very similar to this recipe.

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The La Marca Prosecco with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

La Marca Prosecco

This sparkling wine is a pale, golden straw in color. Bubbles are full textured and persistent. On the nose the wine brings fresh citrus with hints of honey and white flowers. The flavor is fresh and clean, with ripe citrus, lemon, green apple, and touches of grapefruit, minerality, and some toast. The finish is light, refreshing, and crisp.Always serve La Marca Prosecco chilled between 46-50°F. A versatile Italian Sparkling wine, La Marca Prosecco can be served in sparkling flutes or white wine glasses. A full bottle serves approximately 5-7 glasses. After pouring the first round, seal the opened bottle with a bottle stopper to keep remaining wine fresh and effervescent and keep the wine chilled to 46-50°F. An opened bottle should last about 3-4 hours with the bottle closure.

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Ingredients

Servings:
4 cups
4 cups chicken stock
chicken stock
some
some creme fraiche
creme fraiche
8 ounces
8 ounces cremini mushrooms
cremini mushrooms
2 Tbsps
2 Tbsps flour
flour
1 tsp
1 tsp fresh dried thyme
fresh dried thyme
1 clove
1 clove garlic
garlic
0.25 cup
0.25 cup half and half
half and half
some
some kosher salt & pepper
kosher salt & pepper
3 small
3 small shallots
shallots
1 Tbsp
1 Tbsp tomato paste
tomato paste
4 cups chicken stock
4 cups
chicken stock
some creme fraiche
some
creme fraiche
8 ounces cremini mushrooms
8 ounces
cremini mushrooms
2 Tbsps flour
2 Tbsps
flour
1 tsp fresh dried thyme
1 tsp
fresh dried thyme
1 clove garlic
1 clove
garlic
0.25 cup half and half
0.25 cup
half and half
some kosher salt & pepper
some
kosher salt & pepper
3 small shallots
3 small
shallots
1 Tbsp tomato paste
1 Tbsp
tomato paste

Equipment

immersion blender
immersion blender
paper towels
paper towels
dutch oven
dutch oven
blender
blender
immersion blender
immersion blender
paper towels
paper towels
dutch oven
dutch oven
blender
blender


Instructions

  1. To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Set aside, on a paper towel.
  2. For the soup:
  3. In a Dutch Oven, heat a little bit of olive oil and butter-- just enough for a thin coating. Cook the mushrooms for about 3-5 minutes, until golden. Set aside.
  4. Using the same pot, add a little more olive oil and saute the sliced shallots until tender.
  5. Add the garlic and cook for about 1 minute.
  6. Season with a little kosher salt, pepper and dried thyme.
  7. Add the flour, stir and cook for about one minute.
  8. Return the mushrooms to the cooked shallots, add tomato paste and about 1 cup of the chicken stock. Stir to combine.
  9. All the remaining chicken stock and simmer for about 10 minutes.
  10. Puree the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler!
  11. Puree to your liking-- I leave small chunks of mushroom.
  12. Add the heavy cream/half & half.
  13. Serve with a dollop of creme fraiche and the crispy shallots on top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.08
Ingredient
4 cups chicken stock
some creme fraiche
8 ounces cremini mushrooms
2 tablespoons flour
1 teaspoon fresh dried thyme
1 clove garlic
¼ cups half and half
3 smalls shallots
1 tablespoon tomato paste
Price
$3.02
$1.29
$1.26
$0.02
$0.16
$0.07
$0.16
$0.41
$0.06
$6.45

Nutritional Information

Quickview
74 Calories
2g Protein
3g Total Fat
9g Carbs
3% Health Score
Limit These
Calories
74k
4%

Fat
3g
6%

  Saturated Fat
1g
12%

Carbohydrates
9g
3%

  Sugar
4g
5%

Cholesterol
10mg
4%

Sodium
855mg
37%

Get Enough Of These
Protein
2g
5%

Selenium
11µg
17%

Vitamin B2
0.25mg
14%

Copper
0.22mg
11%

Vitamin A
491IU
10%

Vitamin B3
1mg
9%

Potassium
272mg
8%

Phosphorus
77mg
8%

Manganese
0.14mg
7%

Vitamin B5
0.69mg
7%

Vitamin B6
0.11mg
5%

Folate
20µg
5%

Vitamin B1
0.07mg
5%

Iron
0.73mg
4%

Calcium
39mg
4%

Zinc
0.6mg
4%

Fiber
0.88g
4%

Vitamin K
3µg
3%

Magnesium
10mg
3%

Vitamin C
2mg
2%

Vitamin E
0.21mg
1%

Vitamin B12
0.08µg
1%

covered percent of daily need

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