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. One portion of this dish contains about 2g of protein, 4g of fat, and a total of 75 calories. Not a lot of people made this recipe, and 2 would say it hit the spot. Head to the store and pick up shallots, flour, thyme, and a few other things to make it today. It works well as a budget friendly hor d'oeuvre. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 48%, this dish is pretty good. Mushroom-Leek-Pea Soup with Lemon-Ginger Creme Fraiche, BBQ Meatloaf with Creme Fraiche Potatoes, Brown Butter Peas with Shallots and Red Onion Rings, and Potato Pancakes with Smoked Trout, Horseradish Crème Fraîche, and Golden Beet Relish are very similar to this recipe.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 4 cups chicken stock
- 6 servings creme fraiche
- 8 ounces cremini mushrooms
- 2 tablespoons flour
- 1 teaspoon thyme
- 1 clove garlic
- 0.25 cup half and half
- 6 servings kosher salt & pepper
- 3 small shallots
- 1 tablespoon tomato paste
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.