4 Serves
45 Mins
In a large saucepan, melt the butter over medium heat.
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Vitamin E
4 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
100 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
189 mg / 1,250 mgPotassium
1129 mg / 4,700 mgSodium
501 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
7 g / 28 gSugar
7 g / 50 gSaturated Fat
14 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Add the onions, salt, and pepper to the saucepan and sauté for 10 minutes until the onions are soft and translucent.
Pour in the stock, bring the mixture to a boil, then cover and simmer for 10 minutes.
Add half of the mushrooms to the pot and let them soak for 1 minute.
Transfer the mixture to a blender or food processor and process until completely smooth.
Return the soup to the saucepan, stir in the heavy cream, and heat gently over low heat.
Add the remaining mushrooms to the soup and cook slowly until they are tender.
Serve the soup in warmed bowls, topped with a dollop of whipped cream and a sprinkle of cayenne pepper or paprika.
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