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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 soup
spoonacular Score:45%

Spoonacular Score: 45%

 

Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche might be just the soup you are searching for. Watching your figure? This vegetarian recipe has 124 calories, 6g of protein, and 6g of fat per serving. This recipe serves 6 and costs $1.09 per serving. It is perfect for Autumn. A mixture of garlic, thyme, cremini mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people made this recipe, and 2 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. Try 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 for similar recipes.

Ingredients

Servings:
4 cups
4 cups chicken stock
chicken stock
some
some crème fraîche
crème fraîche
8 oz
8 oz 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 cups
0.25 cups 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 oz cremini mushrooms
8 oz
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 cups half and half
0.25 cups
half and half
some kosher salt
some
kosher salt
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 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

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

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