Wild Mushroom Soup
- Total Time
White and cremini mushrooms pair up in this silky, soothingly rich soup.
cremini mushroom(s)½ pound(s), coarsely chopped
button mushrooms½ pound(s), coarsely chopped
reduced-sodium chicken broth3 cup(s)
uncooked onion(s)2 medium, finely chopped
uncooked carrot(s)1 medium, thinly sliced
uncooked celery1 rib(s), medium, finely chopped
fat free evaporated milk1 cup(s)
fresh parsley¼ cup(s), fresh, finely chopped
dried thyme¼ tsp
dried marjoram¼ tsp
black pepper⅛ tsp, freshly ground, or to taste
- Combine 3 cups of the mushrooms with 11/2 cups of the broth in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, about 20 minutes. Transfer to a blender or food processor; puree, then return to the saucepan.
- Meanwhile, spray a large nonstick saucepan with canola oil nonstick spray and set over medium heat. Add the onions, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add the remaining mushrooms and cook, stirring occasionally, until the vegetables are wilted, about 10 minutes. Add the vegetable mixture to the mushroom puree in the saucepan, along with the milk and remaining 1 1/2 cups broth; bring to a boil. Reduce the heat and simmer, stirring occasionally, about 10 minutes. Add the parsley, thyme, marjoram, and pepper; simmer 5 minutes. Yields 1 1/4 cups per serving.