Creamless Wild Mushroom Soup Recipe

Jan 19, 2011 @ 11:10 PM
Posted by Allison Beck, Special Contributor

Nutrition

Cal/Serving: 286
Daily Value: 14%
Servings: 4

Balanced, High-Fiber
Dairy-Free

Fat	12g	18%
Saturated	2g	11%
Carbs	33g	11%
Fiber	6g	23%
Sugars	13g	0%
Protein	14g	27%
Cholesterol	11mg	4%
Sodium	1165mg	49%
Calcium	54mg	5%
Magnesium	48mg	12%
Potassium	1259mg	36%
Iron	4mg	22%
Zinc	2mg	16%
Vitamin A	3022IU	60%
Vitamin C	4mg	7%
Thiamin (B1)	0mg	13%
Riboflavin (B2)	1mg	51%
Niacin (B3)	13mg	65%
Vitamin B6	1mg	27%
Folic Acid (B9)	49µg	12%
Vitamin B12	0µg	1%
Vitamin D	4µg	1%
Vitamin E	1mg	6%
Vitamin K	8µg	11%
Fatty acids, total monounsaturated	7g	0%
Fatty acids, total polyunsaturated	2g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Traditional Madeleines

I love watching madeleines bake, the batter rising with the characteristic little bump, pregnant...

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

Popular Recipes

More Recipes By Allison Beck

Allison Beck

Most creamy mushroom soups have exactly that — cream — in them. In an effort to create a full-flavored, hearty soup that is both rich and creamy, without the addition of any wine, milk, or cream, I had to think carefully about the ingredients I was going to use.

Choosing good-quality, flavorful, and fresh mushrooms at the market was key. I had very fragrant hen of the woods mushrooms to use, and the meaty texture helped give the soup body. Instead of wine, I bolstered the flavor with a bit of agave syrup and a dash of soy sauce. While I used chicken stock, for added flavor, you can use vegetable stock instead for a vegan/vegetarian soup. I also included a bit of flour as a thickener, but it is not necessary, so leave it out if you want a gluten-free dish.

Click here to see Recipe SWAT Team: One-Pot Meals.

INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 large carrot, finely diced
2 small garlic cloves, minced
8 ounces fresh shiitake mushrooms, chopped
7 ounces fresh cremini mushrooms, chopped
10 ounces fresh wild mushrooms, such as hen of the woods, oyster, or chanterelle
Salt
Freshly ground pepper
6 cups chicken stock
1 tablespoon flour, optional
2 teaspoons agave syrup, plus more to taste
2 teaspoons soy sauce, plus more to taste
Prosciutto, thinly sliced, for garnish, optional
Fresh baby spinach, in a chiffonade, optional

DIRECTIONS

In a large saucepan over medium-high heat, add the olive oil. When shimmering, add the onion, carrot, and garlic. Sauté until translucent, about 8 minutes.

Add all the mushrooms and season with salt and pepper. Cook for 4 minutes, then add ½ cup chicken stock. Cook until the mushrooms are tender, about 6 minutes. Add the rest of the stock and the flour and bring the mixture to a boil. Reduce to a simmer and cook over low heat for 15-20 minutes, until the mushrooms are tender.

In a blender or with an immersion blender, purée the soup until smooth. Add the agave syrup and soy sauce and stir well. Add additional seasonings, to taste.

While hot, serve in bowls and garnish with prosciutto and spinach*, if desired. Serve immediately.

*Note: While I served the soup with a garnish of proscuitto and a spinach chiffonade; you could also try a dollop of sour cream, candied walnuts, and chives, or crisp bacon lardons and minced parsley.