French · Dinner
Creamy Mushroom Soup
Pureed mushroom soup built on vegetable stock and light cream, using cremini mushrooms thickened with cornstarch rather than flour for a gluten-free base. Finished with thyme, garlic and sherry vinegar, it delivers classic French bistro character at reduced richness and calorie count.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
209Calories
8.2gProtein
11.3gFat
20.1gCarbs
7.9gSugar
3.8gFiber
719mgSodium
33mgChol
6.1gSat Fat
1050mgPotassium
89mgCalcium
2.1mgIron
0.1mcgVitamin B12
8mgVitamin C
Goes well with
Herbal tea (chamomile or thyme)
local
Cider (French dry cider)
international
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Slice the cremini mushrooms, chop the onion finely, mince the garlic, and chop the parsley on a cutting board.
2
Sweat
Heat olive oil in a medium saucepan over medium heat and sweat onion and garlic for 3 minutes until soft and translucent.
3
Saute
Add sliced mushrooms and thyme leaves, saute over medium-high heat for 8 minutes until mushrooms release liquid and turn golden.
4
Simmer
Sprinkle cornstarch over mushrooms, stir to coat, pour in vegetable stock, and simmer over medium-low heat for 12 minutes until thickened.
5
Blitz
Transfer soup to a blender and blitz for 1 minute until completely smooth, working in batches if needed for safety.
6
Finish
Return puree to saucepan, stir in light cream and sherry vinegar over low heat for 2 minutes until warmed and glossy.
7
Plate
Ladle soup into a bowl and scatter parsley over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g cremini mushrooms
- 11 onion
- 4 cloves4 cloves garlic
- 2 1/2 cups600ml vegetable stock
- 2 tsp2 tsp fresh thyme leaves
- 1/2 cup120ml light cream
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp sherry vinegar
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp parsley
