Directions:
- Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 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 25 minutes. Remove from heat; cool 5 minutes.
- Place half of mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining mushroom mixture. Return soup to pan. Stir in half-and-half and sherry; cook over low heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle each serving with 1 teaspoon parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.06 Kcal (264 kJ) | ||
| Calories from fat | 15.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 3% | |
|---|---|---|---|
| Cholesterol | 2.78mg | 1% | |
| Sodium | 88.78mg | 4% | |
| Potassium | 358.35mg | 8% | |
| Total Carbs | 7.29g | 2% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 3.71g | 7% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 39.27 Kcal (164 kJ) | ||
| Calories from fat | 9.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 3% | |
|---|---|---|---|
| Cholesterol | 1.73mg | 1% | |
| Sodium | 55.3mg | 4% | |
| Potassium | 223.19mg | 8% | |
| Total Carbs | 4.54g | 2% | |
| Sugars | 2.11g | 14% | |
| Dietary Fiber | 1.32g | 8% | |
| Protein | 2.31g | 7% | |
| Vitamin C | 3.6mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 5% | |
| Calcium | 21.5mg | 3% | |
* 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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