CREAMY WILD MUSHROOM SOUP WITH HERBED BREAD CRUMBS
Hands-on time: 35 minutes Total time: 35 minutes Makes: 4 servings
If you can’t find chanterelle or oyster mushrooms, use a mix of shiitake and cremini, which are more affordable and available year-round.
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
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.