MUSHROOM SHERRY SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Onions - diced1 Cup Celery diced1 Cup Carrots diced4 Tbsp Butter45 oz Mushrooms (mix and match if you'd like)1 Cup Cooking Sherry (dry)32 oz Homemade Chicken Stock1 Cup Egg Whites
Add garlic to taste!
In pot brown with 1 Tbsp Butter, carrots, onions, and celery.
In skillet brown mushrooms with 3 Tbsp Butter (break up the mushrooms so that you get a good brown on all of them)
After vegetables are browned add 1 Cup Cooking Sherry (you can add more if you like more of a wine flavor)
Simmer mix for about 15 minutes
In a blender add 32 oz Homemade Chicken Stock and 1 Cup egg whites (blend for a quick second - do not get foamy)
After mushrooms are golden brown add them to the vegetable/sherry mix and pour in blender mix
Simmer for 15 minutes
Serving Size: Makes 5.5 16 oz servings
Number of Servings: 5.5
Recipe submitted by SparkPeople user KLORES.
In pot brown with 1 Tbsp Butter, carrots, onions, and celery.
In skillet brown mushrooms with 3 Tbsp Butter (break up the mushrooms so that you get a good brown on all of them)
After vegetables are browned add 1 Cup Cooking Sherry (you can add more if you like more of a wine flavor)
Simmer mix for about 15 minutes
In a blender add 32 oz Homemade Chicken Stock and 1 Cup egg whites (blend for a quick second - do not get foamy)
After mushrooms are golden brown add them to the vegetable/sherry mix and pour in blender mix
Simmer for 15 minutes
Serving Size: Makes 5.5 16 oz servings
Number of Servings: 5.5
Recipe submitted by SparkPeople user KLORES.
Nutritional Info Amount Per Serving
- Calories: 260.3
- Total Fat: 10.9 g
- Cholesterol: 27.4 mg
- Sodium: 403.2 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 2.5 g
- Protein: 12.1 g
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