4 Serves
45 Mins
Clean the mushrooms using a damp cloth, then use a chef's knife and cutting board to chop the caps and stems into uniform pieces.
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Vitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
69 µg / 400 µgCalcium
217 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
317 mg / 1,250 mgPotassium
1104 mg / 4,700 mgSodium
959 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
15 g / 20 gCholesterol
115 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a medium saucepan over medium heat, melt the butter and sauté the onions until they are translucent and soft.
Add the chopped mushrooms and minced garlic to the saucepan, increasing the heat to high, and cook for 3-5 minutes while stirring constantly until the mushrooms are browned.
Sprinkle the all-purpose flour over the mushroom mixture and stir well to ensure the flour is fully incorporated and cooked off.
Pour in the chicken broth and water, add the bay leaf, and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes.
Remove the bay leaf, allow the soup to cool slightly, then transfer to a food processor or use an immersion blender to blend until smooth.
Return the soup to the pot, reheat until boiling, stir in the whipping cream, and season with salt and black pepper to taste before serving.
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