CREAMY WILD MUSH­ROOM SOUP WITH HERBED BREAD CRUMBS

Hands-on time: 35 min­utes To­tal time: 35 min­utes Makes: 4 serv­ings

Canadian Living Comfort Food - - Soups & Stews -

If you can’t find chanterelle or oys­ter mush­rooms, use a mix of shi­itake and crem­ini, which are more af­ford­able and avail­able year-round.

Soup:

2 tbsp un­salted but­ter

675 g mixed wild mush­rooms (such as chanterelle, shi­itake and/or oys­ter), tough stems re­moved and mush­rooms chopped

2 tsp chopped fresh rose­mary

5 cloves gar­lic, minced

2 cups sodium-re­duced veg­etable broth

¼ cup mas­car­pone cheese

1 tbsp lemon juice

½ tsp each salt and pep­per

pinch nut­meg

Herbed Bread Crumbs:

2 tsp un­salted but­ter

¼ cup fresh bread crumbs

2 tbsp chopped fresh pars­ley

½ tsp grated lemon zest

Soup: In Dutch oven or large heavy­bot­tomed 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, cover and sim­mer, stir­ring oc­ca­sion­ally, for 10 min­utes.

Work­ing­blender un­tilin batches, smooth. purée Re­turn soup soupin 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 sim­mer­ing, Bread in Crumbs:small non­stick While skil­let,soup is 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. Sprin­kle over soup.

PER SERV­ING: about 185 cal, 6 g pro, 14 g to­tal fat (8 g sat. fat), 13 g carb (3 g di­etary fi­bre, 3 g sugar), 33 mg chol, 607 mg sodium, 491 mg potas­sium. % RD I: 5% cal­cium, 10% iron, 14% vit A, 12% vit C, 10% fo­late.

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