Crema de Hongos
Indulge in the silky, savory delight of Crema de Hongos, a flavorful mushroom cream soup that's perfect for cozy dinners or elegant gatherings. This recipe combines a medley of fresh mushrooms—like cremini, button, and shiitake—with aromatic onions, garlic, and fresh thyme, all gently simmered in a rich blend of chicken broth, dry white wine, and velvety heavy cream. Smoothly pureed for a luxurious texture, this comforting dish is finished with a sprinkle of fresh parsley to brighten its earthy flavors. Ready in just 45 minutes, Crema de Hongos is an exquisite option for lovers of rich, creamy soups and hearty, home-cooked meals. Perfect served as a starter or paired with warm, crusty bread for a satisfying main course, this recipe is a true celebration of mushroom goodness!
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Recipe Information
Ingredients
- 500 grams Mixed fresh mushrooms (such as cremini, button, and shiitake)
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Thyme, fresh
- 125 milliliters Dry white wine
- 500 milliliters Chicken broth
- 250 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Parsley, fresh chopped, for garnish
Instructions
Start by cleaning the mushrooms with a damp paper towel to remove any dirt. Roughly chop them and set aside.
In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 4-5 minutes.
Add the chopped mushrooms to the pot and sprinkle the fresh thyme over them. Cook stirring occasionally, until the mushrooms are soft and have released their juices, about 8-10 minutes.
Pour in the white wine, stirring to deglaze the pot, and let it simmer until the liquid reduces by half, approximately 2-3 minutes.
Add the chicken broth to the pot, bring to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
Using an immersion blender, puree the soup until it is smooth and creamy. Alternatively, you can blend in batches in a regular blender.
Return the pot to the heat and stir in the heavy cream. Let it heat through without bringing it to a boil.
Season the soup with salt and black pepper according to your taste.
Ladle the crema de hongos into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 3799 mg | 165% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2320 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
