Mushroom and Parmesan Soup with Chive Crème Fraîche

Mushroom and Parmesan Soup with Chive Creme Fraiche recipe

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Serves 4

by Tony Rosenfeld
from Fine Cooking
Issue 121
Last Edit Date: 12/27/2012 10:19:31 AM

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

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

Photo: Scott Phillips

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by wrscjr, 1/30/2013Excelletn - great flavor and quick enough for a weeknight. Made 2 decent servings.

by winstonk, 1/27/2013Made 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.

by cookykamp, 1/24/2013Great 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.

by txcookie, 1/8/2013Wonderful 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?