Soups

Baby Portobello Mushroom Soup

  • 0:25 TIME
  • 16 portions
  • 43 calories

Preparation

Ingredients

Butter, unsalted 2 oz
Plain flour, All-purpose 1 cup
Virgin Olive oil 1 tsp
Shallot, diced 5 oz
Crimini mushroom, sliced 1.25 lb
Water 0.5 gal
Maggi Seasoning 6 x 27 fluid ounces 0.5 cup
Half and half cream 2 cup

Method

  1. Melt butter over medium high heat. Whisk in flour and cook until a blonde roux has formed. Refrigerate roux until cold.
  2. Heat olive oil over medium high heat. Sweat shallots. Once shallots are translucent, add mushrooms and sauté until golden.
  3. Add water and Maggi Seasoning and bring to a simmer.
  4. Once broth has come to a simmer, crumble roux into simmering soup. Whisk roux thoroughly into soup. Simmer until soup thickens.
  5. Add half and half to thickened soup.

Soup may be garnished with chopped herbs.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 43 kcal
Protein 2 g
Fats, total 3 g
Carbohydrate, total 3 g
Sugars, total 2 g
Fats, saturated 2 g
Fiber, total dietary 1 g
Sodium 696 mg
Calcium 11 mg
Cholesterol 8 mg
Iron 0 mg
Vitamin C 1 mg
Vitamin D 3 IU