Creamy Portobello Mushroom Soup
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5 from 1 vote

Creamy Portobello Mushroom Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Servings: 6 -8 bowls
Calories: 229kcal

Ingredients

  • 2 tbsp olive oil
  • 2 shallots minced
  • 2 cloves garlic minced
  • 3 Portobello mushrooms finely diced
  • 2 cups cremini mushrooms finely diced
  • 2 cups Button mushrooms finely diced
  • 1 tbsp flour
  • 2 cups beef stock can also use vegetable stock
  • 2 tbsp red wine
  • 3 sprigs fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp whipping cream optional - better for a richer soup
  • 1 cup milk can also use almond milk
  • 1 can white beans drained and rinsed
  • 2 cups kale chopped

Instructions

  • Prepare veggies, then heat olive oil in a large pot over med-high heat. After a minute or two, add shallots and garlic, sauteeing for 30 seconds. Add mushrooms and cook for 4-5 min until liquid starts to render.
  • Add flour, whisking to remove lumps.
  • Add beef stock, red wine, thyme sprigs, salt and pepper, bringing to a boil then simmering for 10 min.
  • Add whipping cream, milk and white beans, cooking for 5 min. Remove from heat and stir in kale.
  • Serve immediately and enjoy!

Nutrition

Calories: 229kcal | Carbohydrates: 26g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 1028mg | Potassium: 762mg | Fiber: 9g | Sugar: 4g | Vitamin A: 12300IU | Vitamin C: 132.8mg | Calcium: 180mg | Iron: 3.4mg