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Ingredientes
- 1 lb portobello mushrooms stemmed, dark gills removed, caps cut into 3/4" pcs
- 1/2 lb shiitake mushrooms stemmed, and caps cut into 3/4" pcs
- 6 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 3 can vegetable broth - (14 ounce ea) or possibly more if needed
- 1 1/2 Tbsp. butter
- 1 x onion minced
- 3 x garlic cloves chopped
- 1/4 c. Madeira plus
- 2 Tbsp. Madeira
- 3 Tbsp. all-purpose flour
- 1 c. whipping cream
- 3/4 tsp minced fresh thyme
Direcciones
- Preheat oven to 400 degrees. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 Tbsp. oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms 30 min. Uncover and continue baking till mushrooms are tender and still moist, about 15 min longer. Cold slightly. Puree half of mushrooms with 1 can broth in blender till smooth. Set mushroom puree aside.
- Heat butter in heavy large pot over medium-high heat. Add in onion and garlic and saute/fry till onion is tender, about 8 min. Add in Madeira and simmer till almost all of liquid evaporates, about 2 min. Add in flour; stir 2 min. Add in 2 cans broth, cream, and thyme. Stir in remaining cooked mushroom pcs and mushroom puree. Simmer over medium heat till slightly thickened, about 10 min. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cold slightly, then cover and chill. Bring to simmer before serving, thinning with additional broth if necessary.)
- This recipe yields 8 to 10 servings.
- Comments: Big chunks of portobello and shiitake mushrooms make for a hearty soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 8 servings | |
| Calories 130 | |
| Calories from Fat 70 | 54% |
| Total Fat 7.97g | 10% |
| Saturated Fat 4.86g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 688mg | 29% |
| Potassium 399mg | 11% |
| Total Carbs 11.73g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.33g | 2% |
| Protein 3.19g | 5% |
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