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cooking spray cremini mushrooms shiitake mushrooms oyster mushrooms shallots kosher salt garlic chicken broth water chestnuts thyme light sour cream black pepper bacon
Viewed: 36 - Published at: 2 years agoIngredients
- Cooking spray
- 2 (8-ounce) packages cremini mushrooms, stemmed and quartered
- 1 (3.5-ounce) package shiitake mushrooms, stemmed and sliced
- 1 (3.5-ounce) package oyster mushrooms, sliced
- 3 tablespoons minced shallots
- 1/2 teaspoon kosher salt, divided
- 1 garlic clove, minced
- 3 cups fat-free, less-sodium chicken broth
- 3 cups water
- 1 cup bottled chestnuts
- 2 thyme sprigs
- 3 tablespoons light sour cream
- 1/8 teaspoon black pepper
- 2 slices applewood-smoked bacon, cooked and crumbled
Method
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add mushrooms; saute 15 minutes or until liquid evaporates. Add shallots; saute 1 minute. Add 1/4 teaspoon salt and garlic; saute 1 minute. Remove 1/2 cup mushroom mixture; set aside. Add broth, 3 cups water, chestnuts, and thyme to pan; bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Remove from heat; discard thyme.
- Place half of broth mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broth mixture. Stir in remaining 1/4 teaspoon salt, sour cream, and black pepper. Sprinkle with reserved mushroom mixture and bacon.
