Soy-Free Crema de Hongos
Indulge in the smooth, velvety richness of Soy-Free Crema de Hongos, a comforting mushroom soup that delivers deep, earthy flavors without any soy. Crafted with tender button mushrooms, creamy heavy cream, and fragrant fresh thyme, this recipe transforms simple ingredients into a gourmet delight. Perfect for those seeking gluten-friendly solace, the soup is thickened with a touch of flour and blended to silky perfection. The browned butter drizzle and parsley garnish add a luscious finishing touch to each bowl, making it equally stunning for weekday dinners or elegant gatherings. Ready in under an hour, this hearty, soy-free staple is bound to become a go-to favorite for mushroom lovers everywhere!
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, chopped
- 2 cloves Garlic cloves, minced
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
Clean the mushrooms thoroughly with a damp cloth to remove any dirt. Slice them evenly.
In a large pot, heat 2 tablespoons of the unsalted butter along with the olive oil over medium heat.
Add the chopped onion, and sauté for about 5 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook them for about 10 minutes, stirring occasionally, until they release their juices and begin to brown.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for an additional 2 minutes to cook off the raw flour taste.
Gradually pour in the chicken broth while stirring to prevent lumps from forming with the flour.
Season the mixture with salt, black pepper, and thyme, and bring the soup to a boil.
Reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.
Stir in the heavy cream and let the soup heat through, but do not boil, for another 5 minutes.
Using an immersion blender, carefully blend the soup until it's creamy and smooth. Alternatively, you can use a countertop blender but remember to blend in batches and vent the lid to avoid buildup of steam.
Taste the soup and adjust seasoning if necessary.
Melt the remaining tablespoon of butter in a small pan until it turns a golden brown to drizzle over the top of the served soup.
Ladle the soup into bowls and garnish with chopped parsley and a small drizzle of browned butter before serving.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 16.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2638 mg | 56% | |
*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.
