Pea Soup with Mushroom Cream Sauce

Fresh garden peas combine with a hint of basil for a delightfully light spring soup. A unique mushroom drizzle adds extra depth to this beautiful creation.


6 servings


1/2 pound sliced fresh baby portobello mushrooms, divided
1 tablespoon butter
1/4 cup chopped onion
1 garlic clove, minced
1/2 cup half-and-half cream
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3/4 teaspoon salt, divided
5 cups fresh or frozen peas, divided
3 cups reduced-sodium chicken broth
2 tablespoons lemon juice
4 1/2 teaspoons minced fresh basil or 1 1/2 teaspoons dried basil


Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender.

Add onion and garlic to skillet; saute until tender. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside.

In a Dutch oven, combine 4 1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended.

Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.

Nutritional Information

3/4 cup soup with 2 tablespoons sauce equals 169 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 612 mg sodium, 22 g carbohydrate, 7 g fiber, 10 g protein. Diabetic Exchanges: 1 1/2 starch, 1 fat.

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