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Mushroom and Parmesan Soup with Chive Crème Fraîche

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Serves 4

  • by from Fine Cooking
    Issue 121

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

  • 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

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.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): fat g 14; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 6; Protein (g): protein g 8; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 440; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 1;

Photo: Scott Phillips

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.

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

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

Made this over the weekend and really enjoyed the process and the results. Used sour cream instead of creme fraiche and freeze-dried chives instead of fresh and it came out fine. Make the full amount for 2 people with a little left over for a small second meal.

Great soup! My store was out of shitakes, so I used baby bellas. Came out delish! Don't skip the creme fraiche, it really adds a good flavor dimension to the soup. I cut the recipe in half, as there are just two of us and it would have barely served one person. The recipe as written would provide just enough for 2 nice servings.

Wonderful soup for cold weather or anytime. Great flavors and a snap to make. On top of all that it is calorie friendly; what more could one ask of a recipe?

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