This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour in this dish.
"Good manners: The noise you don't make when you're eating soup."-Bennett Cerf, Publisher
Cream of Mushroom soup is so comforting. It is savory, a bit sweet, warm, and fulfilling: perfect for a cool winter's night. The goat cheese enriches this soup and the tarragon gives it a lovely herbaceous hint.
Cream soups don't have to rely on cream or even milk. The combination of pureed onions and mushrooms with the flour-thickened sauce and mushroom powder creates a silky smooth soup. The goat cheese adds to that and makes this soup super-rich and super-creamy.
Those who are lactose-intolerant may find that they can tolerate this soup: goat cheese is often better tolerated than cheese from cow's milk and this recipe contains no products from cows.
Servings: 4 | Serving size: about 1 1/2 cups
Cooking Time: 75 Minutes
This recipe can be multiplied and makes great leftovers.
Place the olive oil in a medium skillet over medium high heat.
Add the diced onions and cook for 5 minutes. Stir frequently.
Add the sliced mushrooms and cook until the mushrooms are well browned (about 20 minutes). Stir frequently.
Add the mushroom powder and cook for about two minutes. Stir frequently.
Sprinkle the flour over the mushrooms and fold together gently to incorporate the flour and keep it from forming clumps.
Slowly add the vegetable stock and water while stirring.
Add the tarragon and salt and stir gently as the soup thickens..
Reduce the heat to medium low and simmer for 5 minutes. Stir frequently.
Remove from the heat and let the soup cool for about 10 minutes.
Place in a blender with the black pepper and goat cheese and puree until smooth.
Reheat and serve.
Serving size: about 1 1/2 cups
|Calories 160||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 3.5g||10%|
|Monounsaturated Fat 2.5g|
|Trans Fat 0g|
|Total Carbohydrates 19g||7%|
|Dietary Fiber 2g||9%|
|Vitamin A 6%||Vitamin C 2%|
|Calcium 7%||Iron 9%|
|Vitamin K 2mcg||Potassium 1100mg|