Mushroom and Parmesan Soup with Chive Crème Fraîche

Mushroom and Parmesan Soup with Chive Crème Fraîche
Photo by Scott Phillips


  • Freshly ground black pepper
  • 1-½ Tbs. extra-virgin olive oil
  • 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
  • 3-½ oz. shiitake mushrooms, stemmed and thinly sliced (1-½ cups)
  • 6 oz. white mushrooms, trimmed and thinly sliced (3 cups)
  • 2 cups lower-salt chicken broth
  • Kosher salt
  • + 5 more ingredients
    • ¼ cup crème fraîche, sour cream, or plain Greek yogurt
    • 2 tsp. chopped fresh thyme
    • 2 Tbs. thinly sliced fresh chives
    • 1 large shallot, minced
    • 1/3 cup dry sherry

Heat the oil in a 4-quart saucepan over medium heat. Add the shallot and 1/2 tsp. salt and cook, stirring, until beginning to brown at the edges, 3 to 4 minutes. Add the white and shiitake mushrooms, the thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Increase the heat to medium high, and cook, stirri...

View full recipe at Fine Cooking


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