Nut-Free Crema de Hongos
Experience the comforting richness of Nut-Free Crema de Hongos, a creamy mushroom soup that’s as indulgent as it is allergy-friendly. This recipe transforms a medley of button and portobello mushrooms into a velvety blend, complemented by the aromatic notes of garlic, onions, and fresh thyme. Unlike traditional recipes that might call for nut-based creams, this version achieves its luxurious texture with heavy cream, making it perfect for those avoiding nuts. With a prep time of just 15 minutes and minimal effort, this soup is ideal for busy weeknights or elegant dinner parties. Serve it warm, garnished with fresh parsley, and let its earthy flavors and smooth texture delight your senses. Perfect for fans of hearty, nut-free comfort food!
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 16 ounces button mushrooms, cleaned and sliced
- 8 ounces portobello mushrooms, cleaned and slices
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the diced onion and sauté for 5 minutes, until translucent.
Step 3
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 4
Add the button and portobello mushrooms to the pot and cook for about 10 minutes, until the mushrooms are browned and tender.
Step 5
Pour in the vegetable broth and bring the mixture to a simmer.
Step 6
Cook for 15 minutes to allow flavors to meld together.
Step 7
Use an immersion blender to carefully blend the soup until smooth, or transfer to a blender in batches, then return to the pot.
Step 8
Stir in the heavy cream, fresh thyme, salt, and black pepper. Simmer for another 5 minutes.
Step 9
Taste and adjust seasoning if necessary.
Step 10
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
| Serving size | 2018.6 grams (2018.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1621 |
| Total Fat 118.40g | 152% |
| Saturated Fat 54.70g | 274% |
| Polyunsaturated Fat 5.50g | |
| Cholesterol 240mg | 80% |
| Sodium 4731mg | 206% |
| Total Carbohydrate 96.20g | 35% |
| Dietary Fiber 21.50g | 77% |
| Total Sugars 32.30g | |
| Protein 37.70g | 75% |
| Vitamin D 48IU | 238% |
| Calcium 217mg | 17% |
| Iron 9mg | 52% |
| Potassium 4236mg | 90% |
Source of Calories