Wild Mushroom Soup "Cappuccino"

By amt2mf

Nutrition Facts: 1/2 cup (calculated without garnishes) equals 184 calories, 16 g fat (10 g saturated fat), 55 mg cholesterol, 1,224 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein.

Ingredients

• 2 tablespoons unsalted butter
• 1 yellow onion, finely diced
• 1 garlic clove, minced
• 1 bay leaf
• 3 cups mixed wild mushrooms, finely diced
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 cups vegetable broth
• 1 cup heavy cream
• Creme fraiche, for garnish
• Flat-leaf parsley, minced, for garnish

Preparation

Step 1

1. In a Dutch oven over medium heat, melt butter. Add onion, garlic and bay leaf. Cook until onion is translucent, about 10 minutes.

2. Add mushrooms and cook until tender and any moisture has evaporated.

3. Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add vegetable broth and bring to a low boil. Reduce heat to a simmer, cover and cook 20 minutes. Stir in cream and cook an additional 10 minutes, stirring often.

4. Serve in an espresso cup garnished with creme fraiche and parsley. Yield: serves 12 to 14 (about 7 cups).