Cream of Mushroom Soup with Sherry |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Source: Cooking Light magazine. This soup is just 1 point per cup, for those counting points. DBMNMR Ingredients:
2 teaspoons olive oil |
2 cups chopped onions |
1 cup thinly sliced carrot |
2/3 cup chopped celery |
8 cups sliced button mushrooms (about 1.5 pounds) |
4 cups sliced shiitake mushroom caps (about 7 ounces) |
2 cloves garlic, minced |
1 cup water |
1 teaspoon dried rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 (14 1/2 ounce) cans reduced-sodium chicken broth |
6 tablespoons half-and-half |
1/4 cup dry sherry |
parsley, for garnish (optional) |
parmesan cheese, for garnish (optional) |
Directions:
1. Heat oil in a Dutch oven over medium high heat.
2. Add onion, carrot, and celery; saute 6 minutes or until tender.
3. Reduce heat to medium; add mushrooms and garlic.
4. Cook 7 minutes or until mushrooms are tender, stirring frequently.
5. Add water, sage, salt, pepper, and broth; bring to a simmer.
6. Cover and simmer for 25 minutes.
7. Remove from heat, cool for 5 minutes.
8. Place half of mushroom mixture in a blender or food processor; process until smooth.
9. Pour pureed soup into a large bowl.
10. Repeat procedure with remaining mushroom mixture.
11. (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
12. Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
13. Sprinkle each serving with minced fresh parsley and/or parmesan cheese.
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