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Add a photoServings: 8
Ingredients
- 1/4 c. dry shiitake mushrooms
- 1 c. warm water
- 3 Tbsp. butter
- 2 x onions minced
- 1 lb white mushrooms coarsely minced
- 1 tsp chopped garlic
- 2 can vegetable broth - (14 1/2 ounce ea)
- 1/4 c. chopped chives plus
- Â Â Snipped chives for garnish
- 1/4 c. whipping cream
Directions
- Soak dry mushrooms in warm water 20 min, then drain liquid through paper towels (to catch any grit) and reserve. Set liquid and mushrooms aside.
- Heat butter in 3-qt pot over medium-high heat. When warm, add in onions. Cook, stirring often, till softened, about 5 min. Add in white and shiitake mushrooms and garlic. Cook, stirring often, till heated through, about 5 min. Add in reserved liquid and 1 1/2 cans broth. Bring to boil, then reduce heat and simmer, covered, 30 min. Let cold at room temperature.
- Strain vegetables from liquid, reserving both. Puree vegetables in blender with 1/4 c. chives. Add in some liquid and puree till mix is very smooth, about 1 to 2 min. Return to pot. Stir in cream, and if soup is too thick, add in remaining broth (and water if needed). (Can be made ahead up to this point and refrigerated 2 days or possibly frzn up to 1 month. To serve, gently reheat till warm; don't boil. Add in water if soup is too thick.) Taste; adjust seasoning. Serve warm, garnished with snipped chives.
- This recipe yields 6 to 8 appetizer servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 8 servings | |
| Calories 82 | |
| Calories from Fat 52 | 63% |
| Total Fat 5.93g | 7% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 478mg | 20% |
| Potassium 237mg | 7% |
| Total Carbs 6.2g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.01g | 2% |
| Protein 2.29g | 4% |
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