Wild About Mushroom Soup
I had a craving for mushroom soup, so Wild About Mushroom Soup came about. I didn’t want a thick gloppy soup but a nice lighter one. I have also made this one gluten-free so it has a nice light feel to it. No heavy cream to weigh it down either.
I love mushroom soup and have my whole life. I love the pairing of mushroom and tarragon and have always added a little to even the canned soup. I think it is a great combination. Not overwhelming but just enough that you can taste it. I hope you enjoy this lightened up version of a cream of mushroom soup. Enjoy!!
Wild About Mushroom Soup
A nice light soup that is gluten free.
Ingredients
- 1 onion, diced
- 1 cup baby carrots, sliced
- 2 celery sticks, diced
- 2 Tbsp. butter, divided
- 2 Tbsp. olive oil, divided
- 7 oz. Crimini mushroom, sliced
- 7 oz. white mushroom, sliced
- 14 gm. package dried wild mushroom mix
- 1 Tbsp. tarragon, chopped
- 900 ml. chicken stock or vegetable stock
- 2-3 Tbsp. cornstarch
- 1 cup 1/2 and 1/2 cream or 3% milk
- Salt and pepper to taste
Instructions
- Soak the dried mushrooms in 1 cup warm water for 20 min. Meanwhile over medium heat saute the onion, carrots, and celery in a large pot in 1 Tbsp. butter and 1Tbsp. olive oil until tender. Salt and pepper to taste. Remove from pan and set aside.
- Heat the remaining butter and olive oil in the saute pan and turn up the heat to medium-high. Saute the mushrooms and tarragon until just tender. Salt and pepper to taste.
- Drain the dried mushroom through a sieve to catch any grit and reserve the liquid. Chop the mushroom up finely And add them to the pot.
- Add the onion mixture back into the pot. Add the chicken stock and the reserved mushroom liquid. Bring to boil and simmer for 30 min. Adjust seasoning. With some of the hot liquid stir it into the cornstarch to make a loose paste. Whisk it into the soup. Add the cream or milk and heat through and serve.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 266Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 484mgCarbohydrates: 24gFiber: 2gSugar: 8gProtein: 9g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Comments & Reviews
Joan says
I wish I could say that it looks delicious – well, it actually does look delicious and that is the reason I am sad. I have a pretty nasty allergy to mushrooms and tend to avoid them whenever possible. So, when I came across this, I almost didn’t read your blog. Now, I am sorry I stayed to read. I want it. I can’t have it. Sniff =-{
Noshing with the Nolands says
I will be making some delicious food just for you Joan with no mushrooms in sight. Stay tuned!!!
Emily @ She Makes and Bakes says
I love homemade mushroom soup, and I love all the other veggies in it!
Noshing with the Nolands says
Thanks for coming by Emily!!
Mushrooms Canada says
Thanks for sharing this beautifully light and delicious Mushroom Soup recipe! Can’t wait to try it…
-Shannon
Noshing with the Nolands says
Thanks Shannon for coming by.
Rosy says
It looks delicious n surely I m gonna try this. thks for sharing.
Noshing with the Nolands says
Thank you Rosy!