Recipe source
Foodista / Common Pile
PreppyMeal formatting, ingredient normalization and labeled quantity/cost estimates. Original source credited.Soups
Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche
Serves 6 $6.96 est. / serving
A little inspiration for your kitchen, with a clear ingredient list and a cost estimate to help you plan.
Let’s cookEstimated ingredient cost$41.74For the whole recipe · ingredients used
Make something good.
- 01
To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Set aside, on a paper towel.
- 02
For the soup:
- 03
In a Dutch Oven, heat a little bit of olive oil and butter-- just enough for a thin coating. Cook the mushrooms for about 3-5 minutes, until golden. Set aside.
- 04
Using the same pot, add a little more olive oil and saute the sliced shallots until tender.
- 05
Add the garlic and cook for about 1 minute.
- 06
Season with a little kosher salt, pepper and dried thyme.
- 07
Add the flour, stir and cook for about one minute.
- 08
Return the mushrooms to the cooked shallots, add tomato paste and about 1 cup of the chicken stock. Stir to combine.
- 09
All the remaining chicken stock and simmer for about 10 minutes.
- 10
Puree the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler!
- 11
Puree to your liking-- I leave small chunks of mushroom.
- 12
Add the heavy cream/half & half.
- 13
Serve with a dollop of creme fraiche and the crispy shallots on top.
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Photograph
Photo of Mother Rimmy's Light and Creamy Crimini Mushroom Soup — Foodista
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