Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche

Ready in : 45 mins

If you want to add more lacto ovo vegetarian recipes to your recipe box, Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche might be a recipe you should try. This recipe serves 6 and costs $1.08 per serving. One portion of this dish contains about 2g of protein, 4g of fat, and a total of 75 calories. Not a lot of people made this recipe, and 2 would say it hit the spot. Head to the store and pick up shallots, flour, thyme, and a few other things to make it today. It works well as a budget friendly hor d'oeuvre. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 48%, this dish is pretty good. Mushroom-Leek-Pea Soup with Lemon-Ginger Creme Fraiche, BBQ Meatloaf with Creme Fraiche Potatoes, Brown Butter Peas with Shallots and Red Onion Rings, and Potato Pancakes with Smoked Trout, Horseradish Crème Fraîche, and Golden Beet Relish are very similar to this recipe.

Diets

LACTO OVO VEGETARIAN

Ingredients

chicken stock

4 cups

creme fraiche

6 servings

cremini mushrooms

8 ounces

flour

2 tablespoons

thyme

1 teaspoon

garlic

1 clove

half and half

0.25 cup

kosher salt & pepper

6 servings

shallots

3 small

tomato paste

1 tablespoon

Cooking in Steps

1
To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Set aside, on a paper towel.For the soup:In a Dutch Oven, heat a little bit of olive oil and butter-- just enough for a thin coating. Cook the mushrooms for about 3-5 minutes, until golden. Set aside.Using the same pot, add a little more olive oil and saute the sliced shallots until tender.

mushrooms

olive oil

shallot

butter

paper towels

dutch oven
2
Add the garlic and cook for about 1 minute.Season with a little kosher salt, pepper and dried thyme.

dried thyme

kosher salt

garlic

pepper
3
Add the flour, stir and cook for about one minute.Return the mushrooms to the cooked shallots, add tomato paste and about 1 cup of the chicken stock. Stir to combine.All the remaining chicken stock and simmer for about 10 minutes.Puree the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler!Puree to your liking-- I leave small chunks of mushroom.

chicken stock

tomato paste

mushrooms

shallot

all purpose flour

immersion blender

blender

pot
4
Add the heavy cream/half & half.

half and half

heavy cream
5
Serve with a dollop of creme fraiche and the crispy shallots on top.

creme fraiche

shallot