If you can't find chanterelle or oyster mushrooms, use a mix of shiitake and cremini, which are more affordable and available year-round. For the creamiest texture, make sure to use an upright blender, rather than an immersion blender, to purée the soup.
- Prep time 35 minutes
- Total time 35 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Herbed Bread Crumbs:
Wild Mushroom Soup:
Method
Wild Mushroom Soup: In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook mushrooms and rosemary, stirring occasionally, until mushrooms are tender and beginning to brown and almost no liquid remains, about 10 minutes.Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in broth and 2 cups water; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
Working in batches, purée soup in blender until smooth. Return soup to clean Dutch oven or large saucepan; heat over medium-low heat. Whisk in mascarpone, lemon juice, salt, pepper and nutmeg. (Make-ahead: Refrigerate in airtight container for up to 2 days; reheat before serving.)
Herbed Bread Crumbs: While soup is simmering, in small nonstick skillet, melt butter over medium heat; cook bread crumbs, stirring occasionally, until light golden, about 3 minutes. Add parsley and lemon zest; cook, stirring, until fragrant, about 1 minute. Serve over soup.
Tip from The Test Kitchen: To make fresh bread crumbs, pulse torn fresh bread in a food processor.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 607 mg
- Sugars 3 g
- Protein 6 g
- Calories 185.0
- Total fat 14 g
- Potassium 491 mg
- Cholesterol 33 mg
- Saturated fat 8 g
- Total carbohydrate 13 g
%RDI
- Iron 10.0
- Folate 10.0
- Calcium 5.0
- Vitamin A 14.0
- Vitamin C 12.0
