Name: Cream of Mushroom Soup with Ale and Cumin
Ingredients: 1 lb. mixed fresh mushrooms, trimmed and coarsely chopped; 1/4 cup heavy cream; 3 medium leeks , sliced crosswise 1/4 inch thick and rinsed well; 1 Tbs. olive oil; 3/4 tsp. cumin seeds; 2 oz. unsalted butter; Kosher salt and freshly ground black pepper; 2 medium cloves garlic, chopped; 12 small fried sage leaves; 1 quart lower-salt chicken broth; 1/2 cup brown ale, such as Newcastle

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A far cry from the canned version, this rich soup is rounded by hints of warm, toasty cumin and gently bitter brown ale.

Milk

Wheat

Mushrooms

gram

mushroom

Creams & Creamers

milliliter

heavy cream

Fresh Vegetables

leek

Oils

olive oil

Seasonings

whole cumin seed

Butter & Margarine

unsalted butter

Salt & Pepper

garlic

fresh sage

Stocks & Broths

chicken broth

Beer

brown ale beer

Selenium

Minerals

Trans fatty acids

Cholesterol

Lactose

Carbohydrates

Iodine

Dietary Folate Equivalents

Pantothenic acid (B5)

Vitamins

Sodium

Potassium

Sugar

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Manganese

Copper

Zinc

Phosphorus

Magnesium

Iron

Calcium

Protein

Calories

Water

Dietary Fiber

Vitamin K

Vitamin C

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Beta-carotene

Choline

Lutein+zeaxanthin

Savory, flavour-full, and plant based soup packed with veggies.

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Cream of Mushroom Soup Recipe 

Cream of Mushroom Soup with Ale and Cumin

Produce

Dairy

Baking Goods

Meal

Beverages

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