MUSHROOM SHERRY SOUP

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of MUSHROOM SHERRY SOUP calories by ingredient


Introduction

Protein added through the eggs. USE CHICKEN BROTH STORE BOUGHT IF YOU WANT TO CUT BACK ON THE FAT AND CUT OUT BUTTER - TASTES REALLY GOOD! Add egg whites for protein! Protein added through the eggs. USE CHICKEN BROTH STORE BOUGHT IF YOU WANT TO CUT BACK ON THE FAT AND CUT OUT BUTTER - TASTES REALLY GOOD! Add egg whites for protein!
Number of Servings: 5

Ingredients

    2 Onions - diced
    1 Cup Celery diced
    1 Cup Carrots diced
    4 Tbsp Butter
    45 oz Mushrooms (mix and match if you'd like)
    1 Cup Cooking Sherry (dry)
    32 oz Homemade Chicken Stock
    1 Cup Egg Whites


Tips

Any changes will change nutritional value.
But you can cut back on fat by using store bought chicken broth and cutting out the butter. Add as many vegetables as you like. The broth makes it rich tasting and the egg whites are only to add protein and not flavor.


Directions

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.