Creamy Mixed Fresh Mushroom Soup

Mixed fresh mushrooms add delicious flavor and texture to this creamy homemade soup. When served with Parmesan-topped crackers, this soup makes an impressive dinner entrée.

Well-being ChoiceGood Source of Calcium

Nutrition Bonus

Enjoy the great taste of eating well with this creamy mushroom soup. As a bonus, it is a good source of calcium from the dairy products.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 6 servings, 3/4 cup soup and 3 crackers each.

Ingredient list

1 lb. sliced mixed fresh mushrooms (such as cremini, oyster and shiitake), coarsely chopped
2 shallots, finely chopped
¼ cup dry white wine
1 Tbsp. olive oil
3 Tbsp. flour
½ tsp. ground black pepper
2 cups vegetable stock
2 Tbsp. Dijon mustard
1¼ cups whole milk
¾ cup half-and-half
1 Tbsp. chopped fresh tarragon
18 PREMIUM Saltine Crackers
2 Tbsp. coarsely grated Parmesan cheese

Directions

Cook mushrooms, shallots and wine in Dutch oven or large saucepan over medium-high heat 5 to 7 min. or until mushrooms have released their liquid and liquid has cooked off, stirring frequently.

Stir in oil. Add flour and pepper; stir to evenly coat vegetables with flour mixture. Add vegetable stock and mustard; mix well. Bring soup to boil over medium-high heat, then reduce heat and simmer 5 min., stirring frequently.

Add milk, half-and-half and tarragon; mix well. Bring to boil over medium heat, stirring occasionally, then reduce heat and simmer 1 min., stirring occasionally.

Serve topped with crackers and cheese.