for 6 servings
- 2 tablespoons salted butter
- 1 cup medium yellow onion (150 g), chopped
- 2 cloves garlic, minced
- 1 cup white button mushroom (75 g), chopped
- 1 cup cremini mushroom (75 g), chopped
- 1 cup shiitake mushroom (75 g), chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons all-purpose flour
- ¼ cup white wine (60 mg)
- 4 cups vegetable stock (960 mL)
- ⅓ cup heavy cream (80 mL)
- 1 sprig fresh parsley, for garnish
- Calories 657
- Fat 50g
- Carbs 42g
- Fiber 1g
- Sugar 12g
- Protein 2g
Estimated values based on one serving size.
- In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
- Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
- Add the flour and stir to coat the mushrooms, until combined.
- Add the white wine, stir, and cook until combined, about 1 minute.
- Add the vegetable stock, stir, and simmer for 15 minutes.
- Add the heavy cream and stir to combine.
- Blend soup to your desired consistency with an immersion blender or standing blender.
- Serve hot, garnished with parsley.
- Enjoy!
