RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4751
| View Recipe |
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| Recipe Name: |
Creamy Grilled Mushroom Soup - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.06
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Immersion blender or food processor |
| Suggested Sides: |
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| Comments: |
Adapted by Lindy H Frank
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Ingredients:
2 Pounds mushrooms assorted
2 Tablespoons oil, olive
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Directions:
Trim the mushrooms. Cut the stems from the caps and chop the stems. Light the grill or preheat the broiler.
If grilling, brush grill with oil when hot and cook the caps 3 to 6 inches above the coals, turning occasionally until done, about 10 to 15 minutes. If broiling, lightly brush with oil and broil for 10 to 15 minutes, turning once. Cut the cooked mushrooms into think slices and cut the slices in half.
In a large pot, heat the butter over moderate heat. Add the chopped stems and the shallots. Cook, stirring occasionally, until they are golden, about 10 minutes.
Add the wine and cook until almost evaporated. Add the flour and cook, stirring for 2 minutes. Stir in the stock, rosemary and salt. Bring to a boil, reduce hear and simmer, stirring occasionally, for 10 minutes. Pour the soup into the food processor and process until almost, but not completely, smooth. Return the soup to the pot. Stir in the cream and bring the soup just to a simmer.
Stir in the grilled/broiled mushrooms, 3 tablespoons of the chopped parsley and the black pepper and heat through. Sprinkle with the remaining chopped parsley to serve. |
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| Nutrition per Serving: |
| Calories: |
344 |
Total Carbs: |
21.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
21.0 |
Fat: |
22.7 |
Protein: |
10.34 |
| Fiber: |
2.37 |
Sodium: |
258.54 |
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