Mushroom Soup With Ginger
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound crimini mushrooms
- 10cups beef or chicken stock
- 3tablespoons butter
- 6scallions, slivered
- 3cloves garlic, minced
- 1tablespoon minced fresh ginger
- 1teaspoon ground ginger
- Salt and freshly ground black pepper to taste
- 3tablespoons chopped fresh coriander
Nutritional analysis per serving (8 servings)
168 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 9 grams protein; 874 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop half of the mushrooms.
- Step 2
Put stock in a saucepan, add the chopped mushrooms, bring to a boil, cover and simmer for 20 minutes. Puree the mixture in a food processor or a blender, then force through a sieve back into the saucepan.
- Step 3
Melt butter in a heavy skillet. Saute the mushroom caps along with the scallions, garlic and fresh ginger over high heat until lightly browned. Stir in the ground ginger. Add the contents of the skillet to the saucepan.
- Step 4
Add salt and pepper to taste. Reheat and serve, garnished with coriander.
Private Notes
Comments
Excellent. And flexible. Sautéing the soup side of the mushrooms before adding broth adds richness to the puréed portion. I’ve taken to increasing the proportion of mushrooms in relation to broth— a pound and a half of mushrooms for about 6 cups of broth. A good blender does not need straining, or the mess that it entails. 30 seconds in a Vitamix on high will make for a consistent, creamy base. I’ve also taken to adding the sautéed mushroom caps, scallions, etc. to the top of the soup once plated. There is a pleasure in choosing what will be included in each bite, and seeing the mix of additions is a much more appealing presentation than burying it in the brown mush. If you do this, leave fewer mushrooms out of the blender, and quarter them… Only needs about four per bowl.
Okay, this was terrific, we used 1/2 pound white mushrooms, 1lb baby portabelka and it rocked. We used Penzey’s seasoning salt and pepper, a small bulb of garlic instead of just three cloves. It was hearty and rich tasting, deep mushroom flavors, thank you! We’re glad we tried this!!!
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