Baby Portobello Mushroom Soup

  • 0:25 TIME
  • 16 Portions
  • 43 calories



Butter, unsalted2 oz
Plain flour, All-purpose1 cup
Virgin Olive oil1 tsp
Shallot, diced5 oz
Crimini mushroom, sliced1.25 lb
Water0.5 gal
Maggi Seasoning 6 x 27 fluid ounces0.5 cup
Half and half cream2 cup



  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

UnitPer Serving
Energy43 kcal
Protein2 g
Fats, total3 g
Carbohydrate, total3 g
Sugars, total2 g
Fats, saturated2 g
Fiber, total dietary1 g
Sodium696 mg
Calcium11 mg
Cholesterol8 mg
Iron0 mg
Vitamin C1 mg
Vitamin D3 IU