Creamless Trumpet Royale Soup
Brian Bistrong, chef of New York's Braeburn restaurant, offers up a creamy (and cream-free!) low-cal trumpet mushroom soup.
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TOPPER TIP:
You may also garnish with chervil and diced fingerling potatoes that have been sautéed until crispy to give the soup some texture.
Ingredients
- 2 tbsp olive oil (or safflower oil, which is neutral in flavor and color)
- 6 oz royal trumpet mushrooms, sliced (or shiitake mushrooms)
- Sea salt and fresh ground black pepper, to taste
- 1 small white onion, diced
- 2 cloves garlic, finely chopped
- 2 sprigs fresh thyme, plus additional for garnish
- 2 oz white wine
Preparation
- Heat a large pot on medium. Add oil and sauté mushrooms for 2 to 3 minutes. Season with salt and pepper. Remove several mushrooms and set aside for garnish.
- Add onion and garlic and reduce heat. Simmer for 5 to 10 minutes or until onions are soft and translucent.
- Add thyme and deglaze with wine.
- Add 3 cups water and simmer for 10 to 15 minutes.
- Place mixture in a blender and purée until very smooth. Adjust seasoning as necessary, garnish with reserved mushroom and additional thyme.
Nutrition Information
- Serving Size 6 oz
- Calories 214
- Carbohydrate Content 35 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 5 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 37 mg
- Sugar Content 1.5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g