Portobello Mushroom Soup
Arugula Ciabatta Toast
Ingredients
- 4 shallots, sliced
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 4 (8-oz) pkg sliced baby portobello mushrooms
- 1 Tbsp chopped fresh thyme
- ½ cup white wine (or use more broth)
- 2 Tbsp cornstarch
- 2 (32-oz) cartons low-sodium vegetable broth, divided
- ½ tsp kosher salt
- ½ tsp pepper
- 1 cup half-and-half
- ¾ cup freshly grated Parmesan cheese
Instructions
- Cook shallots in hot oil in a large Dutch over medium-high heat 2 to 3 minutes or until tender. Add garlic; cook 1 minute or until fragrant.
- Stir in mushrooms and thyme; cook 5 to 7 minutes or until mushrooms are browned and tender, stirring occasionally. Add wine; cook 3 to 5 minutes or until reduced by half.
- Whisk together cornstarch and ½ cup broth. Add remaining broth and cornstarch mixture to pot. Bring to a boil; simmer 10 minutes. Sprinkle with salt and pepper.
- Reduce heat; stir in half-and-half and cheese. Cook just until thoroughly heated. Garnish with additional thyme and cheese, if desired.
Side Dish Ingredients
- 1 (10-oz) loaf ciabatta bread, halved lengthwise
- 1 cup whole milk ricotta cheese
- 2 cups baby arugula
- 3 Tbsp olive oil
- 3 Tbsp balsamic glaze
Side Dish Instructions
- Preheat broiler. Place bread on a large baking sheet, cut sides up; coat lightly with cooking spray.
- Broil 2 to 3 minutes or until toasted. Spread cheese on bread; top with arugula, and drizzle with oil and glaze. Cut into squares.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
237
|
252
|
489
|
| Fat (g) | 13 | 13 | 26 |
| Sat. Fat (g) | 5 | 4 | 9 |
| Protein (g) | 12 | 8 | 20 |
| Carb (g) | 19 | 26 | 45 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 630 | 249 | 879 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
