Recipe
Soup, Chili & Stew
Cream of Mushroom Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tsp. Hy-Vee Select olive oil | ||
| 1 shallot, finely chopped | ||
| 1 large garlic clove, finely chopped | ||
| 2 (8 oz each) containers mushrooms, finely chopped | ||
| Hy-Vee sea salt, to taste | ||
| 2 (14 oz each) cans vegetarian vegetable broth | ||
| 1 c. HealthMarket plain soy milk | ||
| Freshly ground Hy-Vee black pepper, to taste |
Directions
- Heat oil in a large soup pot or Dutch oven over medium heat. Add shallots, garlic, mushrooms and salt. Sauté for 15 minutes or until mushrooms are browned and tender.
- Stir in broth and bring to a simmer. Simmer, uncovered, for 10 minutes.
- If desired, puree the soup in a blender; return the soup to the pot. Reduce heat to medium-low and stir in soy milk. Heat through. Season to taste with salt and pepper.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 790mg
- Total Carbohydrates: 9g
- Protein: 5g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 4%
0%
Iron 6%
0%
Calcium 2%