Mushroom Sampler Soup
2015-12-28 16:29:49
Serves 4
Print
Prep Time
20 min
Cook Time
25 min
Nutrition Facts
Serving Size
3300g
Servings
4
Amount Per Serving
Calories 1276
Calories from Fat 522
% Daily Value *
Total Fat 61g
93%
Saturated Fat 26g
130%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 0mg
0%
Sodium 3188mg
133%
Total Carbohydrates 165g
55%
Dietary Fiber 47g
190%
Sugars 55g
Protein 60g
Vitamin A
97%
Vitamin C
197%
Calcium
29%
Iron
111%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 ½ lbs. sampler mushrooms: clamshells, brown clamshells, maitake, trumpet, crimini, dried shitake*
- 2 Tbsp olive oil
- 3 leeks, cleaned thoroughly and chopped white and light green parts only
- 2-3 shallots, chopped
- 3 garlic small to medium garlic cloves, minced
- 3 ½ cups vegetable broth
- 1 tsp. fresh thyme
- 1 Tbsp. fresh lemon juice
- ½ cup light coconut milk
- Parsley springs for garnish
Instructions
- Clean and roughly chop mushrooms; set aside
- In large pot, heat olive oil and sauté leeks and shallots slowly until tender but not browned. Add minced garlic and stir until fragrant.
- Add mushrooms and sauté until soft and mushrooms begin to release liquid.
- Add veggie broth and thyme. Turn heat up, cover and bring to boil; turn down heat and simmer for about 20 minutes.
- Reserve about 1/4 cup mushrooms for garnish.
- With immersion blender, blend until rough consistency.
- Stir in lemon juice.
- Add coconut milk and stir to blend.
- Ladle into serving bowls and garnish with parsley springs and reserved mushrooms.
Notes
- *soak dried shitake mushrooms in cold water at least 20 minutes; reserve water (except for residue at bottom) to add to broth.
Kat Maeda https://katmaeda.com/
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