Low Sodium Crema de Hongos
Indulge in the creamy, velvety goodness of Low Sodium Crema de Hongos, a lightened-up version of the classic mushroom soup that doesn’t skimp on flavor. This rich and satisfying dish combines the earthy depth of cremini and shiitake mushrooms with aromatic thyme, a touch of low-sodium soy sauce, and a silky swirl of heavy cream. Ideal for anyone seeking a heart-healthy recipe, this soup gets its robust taste from unsalted vegetable broth and gentle seasoning, making it perfect for those watching their salt intake. Quick to prepare in just under an hour, it’s a cozy, gourmet-worthy option for weeknights or special occasions. Serve it piping hot with a sprinkle of fresh parsley for a beautiful, fresh garnish that ties all the flavors together. Whether as a starter or stand-alone meal, this low-sodium mushroom soup will elevate your table with its balance of nutrition and indulgence.
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 500 grams cremini mushrooms, sliced
- 200 grams shiitake mushrooms, sliced
- 4 cups unsalted vegetable broth
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon low sodium soy sauce
- 1 cup heavy cream
- 2 tablespoons parsley, chopped (for garnish)
Directions
Step 1
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Step 2
Add minced garlic and cook for an additional 1 minute until fragrant.
Step 3
Stir in the cremini and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms have released their moisture and start to brown, about 8-10 minutes.
Step 4
Add the vegetable broth to the pot, along with the thyme, black pepper, bay leaf, and low sodium soy sauce. Stir well.
Step 5
Bring the mixture to a simmer, lower the heat, and let it cook for 15 minutes. The flavors will meld together, and the broth will slightly reduce.
Step 6
Remove the bay leaf and transfer the soup to a blender. Blend until smooth, being cautious of the hot liquid. You may need to do this in batches.
Step 7
Return the pureed soup to the pot. Stir in the heavy cream and gently heat over low heat until warmed through.
Step 8
Taste and adjust seasoning with additional black pepper, if desired.
Step 9
Serve hot, garnished with chopped parsley.
Nutrition Facts
| Serving size | (2067.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1342.3 |
| Total Fat 110.7g | 0% |
| Saturated Fat 52.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 240mg | 0% |
| Sodium 750.0mg | 0% |
| Total Carbohydrate 54.3g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 23.6g | |
| Protein 23.7g | 0% |
| Vitamin D 86IU | 0% |
| Calcium 119.9mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 2695.2mg | 0% |
Source of Calories