Sherried Mushroom Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Sherried Mushroom Soup calories by ingredient
Introduction
I love mushrooms but had searched in vain for a mushroom soup recipe that tasted rich and creamy but wouldn't max out my daily calories - or need a special trip to the gourmet grocery store. So, I made my own from ingredients at the regular grocery store, and it tastes great to me. I love mushrooms but had searched in vain for a mushroom soup recipe that tasted rich and creamy but wouldn't max out my daily calories - or need a special trip to the gourmet grocery store. So, I made my own from ingredients at the regular grocery store, and it tastes great to me.Number of Servings: 8
Ingredients
-
2 pkgs cremini mushrooms, quartered
2 whole portobellos, gills romoved and cubed
1/2 C grated vidalia or sweet onion
1 Tbs extra virgin olive oil
2 cloves garlic, minced
4 Tbs Light Butter (Land O Lakes)
2 tsp Kosher salt
1 tsp freshly ground black pepper
3 C Swanson Beef Stock, reduced sodium
2 C water
2 tsp fresh thyme
1/4 C dry sherry
3/4 C half and half (I had the regular, you can try reduced fat and see if it holds up)
Directions
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.