Golden cream of mushroom soup with crispy shallots & creme fraiche
A comforting and creamy mushroom soup topped with crispy shallots and creme fraiche, perfect for lacto ovo vegetarians. This dish is rich in vitamins and minerals, ideal for an autumn appetizer.
Ingredients
vegetable broth
4 cups
creme fraiche
6 servings
cremini mushrooms
8 ounces
flour
2 Tbsps
dried thyme
1 tsp
garlic
1 clove
half n half
0.25 cup
salt and pepper
6 servings
shallot
3 small
tomato paste
1 Tbsp
Method
- To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Set aside, on a paper towel.For the soup:In a Dutch Oven, heat a little bit of olive oil and butter-- just enough for a thin coating. Cook the mushrooms for about 3-5 minutes, until golden. Set aside.Using the same pot, add a little more olive oil and saute the sliced shallots until tender.
- Add the garlic and cook for about 1 minute.Season with a little kosher salt, pepper and dried thyme.
- Add the flour, stir and cook for about one minute.Return the mushrooms to the cooked shallots, add tomato paste and about 1 cup of the chicken stock. Stir to combine.All the remaining chicken stock and simmer for about 10 minutes.Puree the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler!Puree to your liking-- I leave small chunks of mushroom.
- Add the heavy cream/half & half.
- Serve with a dollop of creme fraiche and the crispy shallots on top.
Nutrition:
Carbs
9 g
Fat
3 g
Protein
2 g
Share recipe:
Pork schnitzel tarragon cream sauce
45 min
1071 Calories
2 serving
Spinach & toasted pumpkin seed pesto pasta
45 min
565 Calories
6 serving
