Healthy Cream of Mushroom Soup Recipe
"This better-for-you version of the traditional cream of mushroom soup calls for you to puree half of the soup for that rich, creamy mouthfeel and leave the other half as-is for hits of meaty texture. Don't skip the parsley and tarragon as both add a nice pop of color and their flavors play so well with the mushrooms. Be sure to brown the mushrooms well as that'll add even more depth to the soup...."
INGREDIENTS
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2½ pounds cleaned and sliced fresh mixed mushrooms
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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1¼ teaspoons kosher salt
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½ teaspoon black pepper
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½ cup chopped shallots (from 2 medium shallots)
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½ cup chopped scallions (from 2 medium scallions)
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3 tablespoons all-purpose flour
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2½ cups unsalted vegetable stock
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2½ cups whole milk
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2 tablespoons chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh tarragon
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