Low Sodium Crema de Hongos
Indulge in the rich, velvety goodness of **Low Sodium Crema de Hongos**, a healthier take on the classic mushroom soup that doesn’t skimp on flavor. Featuring a blend of earthy cremini and shiitake mushrooms, this recipe layers aromatic onion, garlic, and fresh thyme for a deeply savory base. Simmered in unsalted vegetable broth with a hint of low sodium soy sauce, this dish boasts umami richness while keeping sodium in check. A touch of heavy cream adds luscious creaminess, creating a perfectly balanced soup that’s pureed to silky perfection. Ready in just 50 minutes, this wholesome yet elegant option makes a comforting starter or light meal. Garnish with freshly chopped parsley for a bright finish, and savor every spoonful of this low sodium masterpiece! Perfect for anyone seeking a heart-healthy recipe that doesn’t compromise on taste, this is a must-try for mushroom lovers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 500 grams cremini mushrooms, sliced
- 200 grams shiitake mushrooms, sliced
- 4 cups unsalted vegetable broth
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon low sodium soy sauce
- 1 cup heavy cream
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add minced garlic and cook for an additional 1 minute until fragrant.
Stir in the cremini and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms have released their moisture and start to brown, about 8-10 minutes.
Add the vegetable broth to the pot, along with the thyme, black pepper, bay leaf, and low sodium soy sauce. Stir well.
Bring the mixture to a simmer, lower the heat, and let it cook for 15 minutes. The flavors will meld together, and the broth will slightly reduce.
Remove the bay leaf and transfer the soup to a blender. Blend until smooth, being cautious of the hot liquid. You may need to do this in batches.
Return the pureed soup to the pot. Stir in the heavy cream and gently heat over low heat until warmed through.
Taste and adjust seasoning with additional black pepper, if desired.
Serve hot, garnished with chopped parsley.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 22.6 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2680 mg | 57% | |
*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.
