Creamy Gnocchi and Mushroom Soup
Enjoy gnocchi in a new way – as little dumplings in this rich and savory lightened-up mushroom soup.
Creamy Gnocchi and Mushroom Soup
Total Time 50 minutes
Servings 8 Servings
Calories 160 kcal
Ingredients
- 2 tbsp. olive oil
- 8 cups/1 1/4 lb. mixed mushrooms sliced
- 2 cloves garlic minced
- 1 onion thinly sliced
- 1 stalk celery diced
- 1 tbsp. each fresh chopped rosemary and thyme
- 2 tbsp. all-purpose flour
- 4 cups sodium-reduced vegetable broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8 oz. fresh gnocchi
- 1 cup 5% light cream
- 2 tbsp. chopped fresh chives
- 1 tbsp. lemon juice
Instructions
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Heat 1 tbsp. oil in saucepan set over medium-high heat; cook mushrooms for about 5 minutes or until moisture has evaporated and mushrooms are browned. Transfer to bowl.
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Heat remaining oil over medium-high heat; sauté garlic, onion, celery, rosemary and thyme for 3 to 5 minutes or until golden.
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Stir in flour and cook for 1 minute. Whisk in vegetable broth, 4 cups water, salt and pepper. Return mushrooms to pan, reserving 1 cup for garnish.
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Bring to boil; reduce heat, cover and simmer for 20 minutes. Using immersion blender, purée soup until smooth.
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Add gnocchi; simmer for 2 to 3 minutes or until tender and heated through. Stir in cream and heat through for 1 minute.
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Stir in reserved mushrooms, chives and lemon juice.
Recipe Notes
Tip:
- If mixed mushrooms are not available, use cremini or brown mushrooms.
A SharethePasta.org original recipe.
