creamy mushroom soup
- Number of Servings: 4
Ingredients
5 Cups sliced mushrooms - use shitake and button mix1 Tblsp olive oil1.5 C Chicken broth (low sodium)1/2 C diced onion and/or shallots1 garlic clove diced1 Tblsp butter1 Tblsp flour1/2 tsp Thyme1/4 tsp Nutmegdash of Cayenne pepper1 C half and halfSalt and pepper to taste1 Tblsp sherry
-Slowly cook Mushrooms, onion/shallots and Garlic in Oil until soft (10 min) Add seasonings
-Place in blender and puree. Add some of the chicken stock if needed to loosen mix while blending. Set aside
-melt butter and whisk in flour to make a roux. Whisk in remaining broth and heat almost to a simmer.
-Stir in half and half, Add S & P to taste
-Stir in sherry
-Enjoy!
Serving Size: Makes 4 servings - 1 C ea.
Number of Servings: 4
Recipe submitted by SparkPeople user JACKIE4425.
-Place in blender and puree. Add some of the chicken stock if needed to loosen mix while blending. Set aside
-melt butter and whisk in flour to make a roux. Whisk in remaining broth and heat almost to a simmer.
-Stir in half and half, Add S & P to taste
-Stir in sherry
-Enjoy!
Serving Size: Makes 4 servings - 1 C ea.
Number of Servings: 4
Recipe submitted by SparkPeople user JACKIE4425.
Nutritional Info Amount Per Serving
- Calories: 161.7
- Total Fat: 10.2 g
- Cholesterol: 30.0 mg
- Sodium: 78.2 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.1 g
- Protein: 6.0 g
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