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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 76.2
  • Total Fat: 4.0 g
  • Cholesterol: 4.0 mg
  • Sodium: 822.3 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.4 g

View full nutritional breakdown of Fresh Mushroom Soup calories by ingredient
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Fresh Mushroom Soup

Submitted by: TINKERSPELL

Introduction

Mushrooms are the star in this delicious soup, which is a meal in itself! Also great for a light first course in the fall and winter. Mushrooms are the star in this delicious soup, which is a meal in itself! Also great for a light first course in the fall and winter.
Number of Servings: 8

Ingredients

    16 oz fresh mushrooms
    8 cups beef broth (fat free)
    1 large onion
    2 carrots
    2 celery stalks
    1 T butter
    1 T olive oil
    squeeze of lemon juice
    splash of sherry (no more than 2 oz.)

Directions

Slice mushrooms and set aside. Dice onions, carrots and celery.

In a soup pot, drizzle olive oil and begin to heat. Place butter on olive oil, as the oil helps prevent the butter from scorching or browning. Add onions, carrots and celery. Saute until vegetables just start to soften on the outside.

Add broth and bring to a boil. Cook vegetables until tender, approximately 15 minutes. (Dice veggies smaller for a shorter cooking time.) Pull out veggies with a small amount of broth and blend until smooth, or leave them in for a chunkier texture. Mix veggie puree back into broth, add mushrooms. Return to boil and cook until mushrooms are soft. Add juice and sherry to soup. Salt and pepper to taste. Serve with crusty bread, a nice goat cheese and fresh fruit for dessert.

For variations, leaving out sherry and adding red wine is a tasty alternative. Adding garlic with the broth is also a tasty choice.

Makes 8 1 1/2 c servings.

Number of Servings: 8

Recipe submitted by SparkPeople user TINKERSPELL.






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