Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Mushroom and Parmesan Soup with Chive Crème Fraîche

Scott Phillips

Servings: 4

Serve this rich and creamy soup with a salad for a weeknight supper or as a starter for a fancier dinner with friends.

Ingredients

  • 1-1/2 Tbs. extra-virgin olive oil
  • 1 large shallot, minced
  • Kosher salt
  • 6 oz. white mushrooms, trimmed and thinly sliced (3 cups)
  • 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
  • 2 tsp. chopped fresh thyme
  • Freshly ground black pepper
  • 1/3 cup dry sherry
  • 2 cups lower-salt chicken broth
  • 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  • 1/4 cup crème fraîche, sour cream, or plain Greek yogurt
  • 2 Tbs. thinly sliced fresh chives

Nutritional Information

      Calories (kcal) : 200
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 20
      Sodium (mg): 440
      Carbohydrates (g): 8
      Fiber (g): 1
      Protein (g): 8

Preparation

  • Heat the oil in a 4-quart saucepan over medium heat. Add the shallot and 1/2 tsp. salt and cook, stirring, until beginning to brown at the edges, 3 to 4 minutes. Add the white and shiitake mushrooms, the thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Increase the heat to medium high, and cook, stirring, until the mushrooms soften and start to brown, 3 to 5 minutes. Add the sherry and cook, stirring, until reduced by half, about 2 minutes. Add the broth and 1 cup water; bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the Parmigiano and let cool briefly.
  • Working in batches, purée the soup in a blender until smooth. Transfer to a 3-quart saucepan and reheat.
  • In a small bowl, mix the crème fraîche, chives, and 1/8 tsp. black pepper.
  • Season the soup to taste with salt and pepper and serve topped with a swirl of the crème fraîche.

Reviews

Rate or Review

Reviews

  • User avater
    chefjeff | 11/30/2013

    I LOVE the description "Rich and Creamy" in this recipe's notes, yet knowing that this luxurious soup has the above qualities mostly from the goodly amount of mushrooms that puree into this "makeagainable" pottage. What a satisfying bowl to begin our meal.Thank you Fine Cooking, for sharing.

  • Vangroovy123 | 09/06/2013

    Fantastic, and so easy. Loved it. Made a huge batch so that I will have left overs.

  • wrscjr | 01/30/2013

    Excelletn - great flavor and quick enough for a weeknight. Made 2 decent servings.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Luis Obispo, CA (506)

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks