Cathe’S Mushroom Soup

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Servings: 1 Difficulty: Intermediate
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A rich, creamy mushroom soup with deep burgundy wine notes and a velvety roux base
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This luxurious mushroom soup is a study in simplicity and depth. Sliced mushrooms are sautéed in butter until deeply browned, then deglazed with a hearty Burgundy wine to capture every flavorful bit. The base is built with a nut-brown roux, creating a velvety texture that coats the spoon. Finished with half-and-half, the soup strikes a perfect balance between earthy umami and creamy richness. ItâÂÂs an elegant yet comforting dish that feels indulgent but comes together quickly, making it ideal for a cozy weeknight dinner or a sophisticated starter. The wine adds a sophisticated acidity that cuts through the fat, ensuring every spoonful is balanced and satisfying.

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Cathe’S Mushroom Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 131.7

Description

This luxurious mushroom soup is a study in simplicity and depth. Sliced mushrooms are saut&# 195;©ed in butter until deeply browned, then deglazed with a hearty Burgundy wine to capture every flavorful bit. The base is built with a nut-brown roux, creating a velvety texture that coats the spoon. Finished with half-and-half, the soup strikes a perfect balance between earthy umami and creamy richness. ItâÂÂs an elegant yet comforting dish that feels indulgent but comes together quickly, making it ideal for a cozy weeknight dinner or a sophisticated starter. The wine adds a sophisticated acidity that cuts through the fat, ensuring every spoonful is balanced and satisfying.

Ingredients

Directions

  1. Melt 3 tablespoons of butter in a heavy-bottomed saucepan or skillet over medium heat.
  2. Add the sliced mushrooms and sauté until they are well-browned and have released their juices, about 5-7 minutes.
  3. Pour in the Burgundy wine to deglaze the pan, scraping up any browned bits from the bottom.
  4. Continue cooking over medium heat until the wine has mostly evaporated and the liquid reduces to a syrupy consistency, about 5-8 minutes.
  5. Stir in 2 tablespoons of flour and cook, stirring constantly, until the mixture forms a nut-brown roux, about 5 minutes. Add more butter if the mixture becomes too dry.
  6. Gradually whisk in 2 cups of half-and-half (or milk), ensuring there are no lumps.
  7. Simmer gently for 2-3 minutes until the soup thickens to a creamy consistency.
  8. Season with salt and black pepper to taste.
  9. Serve immediately while hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 131.7kcal
% Daily Value *
Total Fat 9.5g15%
Saturated Fat 5.7g29%
Cholesterol 24.2mg9%
Sodium 79.5mg4%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.2g5%
Sugars 2.6g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mushroom, soup, burgundy, wine, creamy, roux, vegetarian, comfort food, earthy, rich, appetizer, winter, butter, sauteed, half-and-half, flour, pepper, salt, quick dinner, classic
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