Creamy Mushroom and Red Pepper Soup
Mushrooms, onion, tomato, and red pepper simmered with a splash of lemon and vinegar, then rounded out with cream.
By Moow Editorial ·
- Do not brown the mushrooms deeply; gentle cooking preserves their lighter color.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 servings
- Prep time: 20 minutes
- Cook time: 25 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 2 servings.
- Calories: 310 kcal
- Protein: 5 g
- Carbohydrates: 10 g
- Fat: 30 g
- Sodium: 592 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 8 ounces (225 g) cremini or button mushrooms, sliced
- 3 tbsp neutral oil
- 1/4 cup finely diced onion
- 1/4 cup diced tomato
- 1/4 cup diced red bell pepper
- 1 tbsp lemon juice
- 2 1/8 cups (500 ml by volume) water
- 1 tsp ground black pepper
- 1/2 teaspoon fine salt
- 3 tablespoons plus 1 teaspoon (50 ml by volume) heavy cream
Directions
1. Clean and slice the mushrooms lengthwise. Heat part of the oil in a skillet and sauté the mushrooms just until lightly colored.
2. Add the water, lemon juice, vinegar, and some of the salt. Cover and simmer over low heat until the mushrooms soften; reserve the mushrooms and their cooking liquid.
3. Heat the remaining oil in a soup pot. Sauté the onion and red pepper, then add the tomato and cook until softened.
4. Stir in the mushrooms and their liquid and bring the soup to a simmer.
5. Add the cream, black pepper, and remaining salt. Stir just until hot, then remove from the heat and serve.
Sources
Contains milk. Use only clean, food-safe cultivated mushrooms, and refrigerate the soup within 2 hours.