Directions:
- Heat oil in a Dutch oven over medium high heat.
- Add onion, carrot, and celery; saute 6 minutes or until tender.
- Reduce heat to medium; add mushrooms and garlic.
- Cook 7 minutes or until mushrooms are tender, stirring frequently.
- Add water, sage, salt, pepper, and broth; bring to a simmer.
- Cover and simmer for 25 minutes.
- Remove from heat, cool for 5 minutes.
- Place half of mushroom mixture in a blender or food processor; process until smooth.
- Pour pureed soup into a large bowl.
- Repeat procedure with remaining mushroom mixture.
- (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
- Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
- Sprinkle each serving with minced fresh parsley and/or parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.39 Kcal (1475 kJ) | ||
| Calories from fat | 89.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.98g | 15% | |
|---|---|---|---|
| Cholesterol | 16.65mg | 6% | |
| Sodium | 546.65mg | 23% | |
| Potassium | 2035.96mg | 43% | |
| Total Carbs | 42.15g | 14% | |
| Sugars | 19.1g | 76% | |
| Dietary Fiber | 12.45g | 50% | |
| Protein | 16.93g | 34% | |
| Vitamin C | 24.3mg | 41% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 3.6mg | 20% | |
| Calcium | 159.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 36.87 Kcal (154 kJ) | ||
| Calories from fat | 9.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 15% | |
|---|---|---|---|
| Cholesterol | 1.74mg | 6% | |
| Sodium | 57.19mg | 23% | |
| Potassium | 213mg | 43% | |
| Total Carbs | 4.41g | 14% | |
| Sugars | 2g | 76% | |
| Dietary Fiber | 1.3g | 50% | |
| Protein | 1.77g | 34% | |
| Vitamin C | 2.5mg | 41% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.4mg | 20% | |
| Calcium | 16.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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