Melt 2 tablespoons butter in a large stockpot over medium-high heat. Add garlic and shallot. Cook 1 minute, or until they begin to soften. Add mushrooms and cook 3 minutes until tender and browned. Transfer mixture to a bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Creamy, filling, and filled with fresh mushrooms. That's exactly how we like our mushroom soup.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Hy-Vee unsalted butter, divided | ||
| 2 clove(s) garlic, minced | ||
| 1 shallot, finely chopped | ||
| 4 oz. Monterey crimini mushrooms, chopped | ||
| 4 oz. Monterey white button mushrooms, chopped, plus additional slices for garnish | ||
| 2 tbsp. Hy-Vee all-purpose flour | ||
| 3 c. Hy-Vee 33% reduced-sodium chicken broth | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| Fresh parsley, chopped, for garnish |
Things To Grab
- Large stockpot
- Bowl
Directions
Add remaining 1 tablespoon butter to stockpot. Once melted, sprinkle in flour and whisk to form a paste. Reduce heat to medium. Slowly add stock, whisking constantly. Increase heat to medium-high and allow mixture to simmer for 3 additional minutes. Add mushrooms back to stockpot and continue cooking for 5 to 6 more minutes or until slightly thickened.
Divide soup between serving bowls and garnish with fresh parsley and sliced mushroom, if desired.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 25mg
- Sodium: 540mg
- Total Carbohydrates: 9g
- Protein: 6g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Courtesy of Monterey Mushrooms