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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:21%

Spoonacular Score: 21%

 

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 can be paired 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. One wine you could try is Bodegas Naveran Dama Cava. It has 5 out of 5 stars and a bottle costs about 22 dollars.

Bodegas Naveran Dama Cava

One of only a few vintage Cavas made in Spain. Dama is full-bodied yet bright and crisp. The Naverán estate has been producing high-quality Cavas since 1901. All Cavas made here are from vineyards owned and controlled by the estate. Dama is fermented in the bottle (a la méthode champenoise) and aged in its lees for 24 months. Caves Navera´n is a premium Cava producer that uses estate-grown grapes. Navera´n Dama is a Cava masterpiece, a combination of Chardonnay, which gives the wine body and volume, and Parellada, which imparts a zesty, bright character that cuts through the buttery roundness of the Chardonnay. Champagne lovers will enjoy this Mediterranean "farmer's fizz" with oysters, raw tuna and sushi. Its fresh acidity also compliments fruit desserts, especially peaches and sliced oranges.

» Get this wine on Wine.com

Ingredients

Servings:
4 cups
4 cups chicken stock
chicken stock
some
some crème fraîche
crème fraîche
8 ounces
8 ounces cremini mushrooms
cremini mushrooms
2 Tbsps
2 Tbsps flour
flour
1 tsp
1 tsp dried fresh thyme
dried fresh thyme
1 clove
1 clove garlic
garlic
0.25 cup
0.25 cup half and half
half and half
some
some kosher salt
kosher salt
3 small
3 small shallots
shallots
1 Tbsp
1 Tbsp tomato paste
tomato paste
4 cups chicken stock
4 cups
chicken stock
some crème fraîche
some
crème fraîche
8 ounces cremini mushrooms
8 ounces
cremini mushrooms
2 Tbsps flour
2 Tbsps
flour
1 tsp dried fresh thyme
1 tsp
dried fresh thyme
1 clove garlic
1 clove
garlic
0.25 cup half and half
0.25 cup
half and half
some kosher salt
some
kosher salt
3 small shallots
3 small
shallots
1 Tbsp tomato paste
1 Tbsp
tomato paste
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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 crème fraîche
8 ounces cremini mushrooms
2 tablespoons flour
1 teaspoon dried fresh thyme
1 clove garlic
¼ cups half and half
3 smalls shallots
1 tablespoon tomato paste
Price
$3.09
$1.29
$1.26
$0.02
$0.11
$0.07
$0.16
$0.41
$0.06
$6.47
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Nutritional Information

Quickview
123k Calories
6g Protein
5g Total Fat
12g Carbs
9% Health Score
Limit These
Calories
123k
6%

Fat
5g
9%

  Saturated Fat
2g
16%

Carbohydrates
12g
4%

  Sugar
4g
5%

Cholesterol
14mg
5%

Sodium
461mg
20%

Get Enough Of These
Protein
6g
13%

Vitamin B2
0.38mg
22%

Selenium
15µg
22%

Vitamin B3
4mg
21%

Copper
0.31mg
15%

Potassium
442mg
13%

Phosphorus
125mg
13%

Vitamin B6
0.21mg
10%

Vitamin B1
0.13mg
9%

Folate
27µg
7%

Vitamin B5
0.69mg
7%

Manganese
0.13mg
7%

Zinc
0.83mg
6%

Iron
0.93mg
5%

Calcium
43mg
4%

Magnesium
16mg
4%

Vitamin A
172IU
3%

Fiber
0.86g
3%

Vitamin C
2mg
3%

Vitamin B12
0.1µg
2%

Vitamin E
0.26mg
2%

Vitamin K
1µg
1%

covered percent of daily need

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