Sherried Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pkgs cremini mushrooms, quartered2 whole portobellos, gills romoved and cubed1/2 C grated vidalia or sweet onion1 Tbs extra virgin olive oil2 cloves garlic, minced4 Tbs Light Butter (Land O Lakes) 2 tsp Kosher salt1 tsp freshly ground black pepper3 C Swanson Beef Stock, reduced sodium2 C water2 tsp fresh thyme1/4 C dry sherry3/4 C half and half (I had the regular, you can try reduced fat and see if it holds up)
Heat a heavy bottomed soup pot on medium with the EVOO. Saute the shredded onion and garlic on medium heat for a few minutes to get rid of the raw flavor, around 5 minutes. Add the light butter in 1 Tbs chunks to melt.
Add in the chopped mushrooms and thyme, cover and cook for 8-10 minutes, stir regularly. The mushrooms will shed a lot of water that will be very rich and full of flavor.
Next add the stock, water, salt and pepper, reduce heat to low and simmer covered for 30 minutes. Turn off heat, remove cover and cool for 5 minutes.
Use blender to puree in batches, never filling more than half-way. Add back into the pot and stir in the sherry and half and half. Ladle into bowls with chopped parsley or other garnish.
Number of Servings: 8
Recipe submitted by SparkPeople user KARINSKANH.
Add in the chopped mushrooms and thyme, cover and cook for 8-10 minutes, stir regularly. The mushrooms will shed a lot of water that will be very rich and full of flavor.
Next add the stock, water, salt and pepper, reduce heat to low and simmer covered for 30 minutes. Turn off heat, remove cover and cool for 5 minutes.
Use blender to puree in batches, never filling more than half-way. Add back into the pot and stir in the sherry and half and half. Ladle into bowls with chopped parsley or other garnish.
Number of Servings: 8
Recipe submitted by SparkPeople user KARINSKANH.
Nutritional Info Amount Per Serving
- Calories: 111.8
- Total Fat: 7.4 g
- Cholesterol: 18.4 mg
- Sodium: 825.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.5 g
- Protein: 3.4 g
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