Creamy Mushroom and Herb Soup
A hearty vegetarian soup for winter days
Servings 2 servings
Calories 508kcal
Ingredients
- 4 tablespoons butter
- 1 pound mushrooms thinly sliced
- 2 spring onions chopped
- 1 clove garlic minced
- ½ teaspoon dried tarragon
- 3 tablespoons all-purpose flour
- 3 cups vegetable or beef broth
- 4 teaspoons heavy cream
- sea salt to taste
- freshly ground pepper to taste
- 2 sprigs fresh parsley chopped, for garnish
Instructions
- Melt butter over medium-high heat in a medium-large saucepan. Stir in mushrooms, spring onions, garlic and tarragon. Cook until fragrant and mushrooms are softened.
- Stir in flour — to create a roux — until mixture has thickened. Stirring constantly, slowly mix in the broth.
- Bring soup to a low boil, then lower to medium heat and simmer for 10 minutes. Add salt and pepper, to taste.
- Berfore serving, stir in 2 teaspoons heavy cream per bowl. Top with chopped fresh parsley for garnish.
Nutrition
Serving: 1cup | Calories: 508kcal | Carbohydrates: 55g | Protein: 18g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 326mg | Potassium: 1388mg | Fiber: 14g | Sugar: 5g | Vitamin A: 14935IU | Vitamin C: 38mg | Calcium: 108mg | Iron: 5mg
