Wild Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions:
1. Melt butter in a large saucepan over high heat. Add onion and sauté until soft,
about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add
mushrooms, salt and pepper; sauté until soft and light brown, about 10 minutes.
Add broth and sherry; simmer to allow flavors to blend, about 5 minutes.
2. Transfer soup to a blender. Holding blender lid down firmly with a folded
kitchen towel, blend at low speed to purée (you may have to work in batches).
Return soup to saucepan; bring back to a simmer over medium heat. Add cream
and simmer, stirring constantly, until soup is thick, about 5 minutes. Serve right
away or refrigerate in an airtight container for up to 3 days. Reheat before
serving.
Makes 8 3/4 cup servings - it's rich so a smaller serving is great for an appetizer course of a company meal, and would be great for Christmas dinner.
Number of Servings: 8
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
1.5 oz. chicken skin1/2 small onion, coarsely chopped 1 garlic clove, chopped (put in with blender for max. flavor)10 g Trader Joe's Mixed Wild Mushroom Medley, Porcini Shiitake Black & Oyster1 teaspoon salt 1 teaspoon pepper 4 cups Pacific organic mushroom broth1/2 cup dry sherry - Kedem, 4 carbs stick of butter 1 very small stalk rosemary1 tsp. marjoram (dried) 1 oz. pecorino romano, shredded4 oz. organic valley cream cheese1/2 tsp. guar gum1 cup water a few sprigs of parsley
Directions:
1. Melt butter in a large saucepan over high heat. Add onion and sauté until soft,
about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add
mushrooms, salt and pepper; sauté until soft and light brown, about 10 minutes.
Add broth and sherry; simmer to allow flavors to blend, about 5 minutes.
2. Transfer soup to a blender. Holding blender lid down firmly with a folded
kitchen towel, blend at low speed to purée (you may have to work in batches).
Return soup to saucepan; bring back to a simmer over medium heat. Add cream
and simmer, stirring constantly, until soup is thick, about 5 minutes. Serve right
away or refrigerate in an airtight container for up to 3 days. Reheat before
serving.
Makes 8 3/4 cup servings - it's rich so a smaller serving is great for an appetizer course of a company meal, and would be great for Christmas dinner.
Number of Servings: 8
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
Nutritional Info Amount Per Serving
- Calories: 209.4
- Total Fat: 18.4 g
- Cholesterol: 53.5 mg
- Sodium: 649.0 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
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