A velvety soft cream of mushroom soup garnished with a sautéed mushroom duxelle. Try it, you won’t ever go back to canned soup.
Cream of Mushroom Soup with Balsamic Dust
Yield:
4 servings
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
- 2 Tbsp Unsalted Butter
- 1/2 cup Onion, diced
- 2 cloves Garlic, minced
- 1 lb Crimini Mushrooms, sliced
- 2 Tbsp Flour
- 1 tsp Balsamic Vinegar
- 1 L Vegetable or Chicken Stock
- 2 Tbsp Heavy Cream
- 1/4 cup Mushroom Duxelles
- Salt & Pepper to taste
For the Mushroom Duxelles
- 1 cup Crimini Mushrooms, finely chopped
- 1 Tbsp Onion or Shallot, finely chopped
- 1 clove Garlic, minced
- 1/2 tsp Balsamic Vinegar
- Salt & Pepper to taste
Instructions
For the Mushroom Soup
- Melt butter in a pot over medium heat. Add onions and cook till translucent, 2-3 minutes. Stir in garlic and mushrooms and cook until most of the liquid has evaporated.
- Add flour and mix well until combined with butter and any remaining liquid.
- Pour in balsamic vinegar and 1 cup of stock, stirring the whole time. It should become a thick paste. Stir or whisk in remaining stock, making sure there are no clumps of flour.
- Season with salt and black pepper.
- Bring to boil, turn heat to low and simmer for 30 minutes.
- Carefully blend soup until smooth and adjust seasoning. Stir in cream and serve topped with duxelles.
For the Duxelles
- Add mushrooms, onions and garlic to a small pan over medium-low heat. Cook for 10 minutes, stirring regularly, until mixture is almost dry.
- Add vinegar and cook for another minute until the mixture has absorbed the vinegar. Season to taste.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 219Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 294mgCarbohydrates: 28gFiber: 6gSugar: 10gProtein: 9g
