Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche
If you want to add more lacto ovo vegetarian recipes to your recipe box, Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche might be a recipe you should try. This recipe serves 6 and costs $1.08 per serving.
Cook time
45 min
Servings
6
Ingredients
10
Nutrition
per serving75 kcal
Calories
2 g
Protein
4 g
Fat
9 g
Carbs
Instructions
- 1
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.
- 2
Add the garlic and cook for about 1 minute.Season with a little kosher salt, pepper and dried thyme.
- 3
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.
- 4
Add the heavy cream/half & half.
- 5
Serve with a dollop of creme fraiche and the crispy shallots on top.
