Cream of Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbs butter1 tbs canola oil 2/3 cup shallots or other mild onion finely chopped2 cloves garlic6 c sliced mushrooms4 cup chicken broth4 c water1/3 cup sherry1 can (370 ml) 2% evapourated milkdash nutmegfresh thyme (optional)salt and pepper
melt butter and oil saute shallots 4 min stirring frequently add mushrooms stirring occasionally (depending on size of pot you might have to let some release a little liquid before you can add more) saute for 7-10 min til mushrooms have released most of liquid. Reduce heat and cover stirring occasionally til mushrooms have released all their liquid. Add chicken broth and water bring to a simmer reduce heat and let simmer another 20 min. remove from heat and let cool 10 min. roughly puree soup(I like some mushroom chunks) (I use immersion blender but regular blender or food processor will do)
Return to pot and add sherry and evapourated milk heat at low temp til heated through. add lemon juice and seasonings.
Serving Size: 1.75 cup
Return to pot and add sherry and evapourated milk heat at low temp til heated through. add lemon juice and seasonings.
Serving Size: 1.75 cup
Nutritional Info Amount Per Serving
- Calories: 206.1
- Total Fat: 7.7 g
- Cholesterol: 10.4 mg
- Sodium: 649.7 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 0.9 g
- Protein: 8.1 g
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