 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
We have turned our Friday nights into super soup night, and I have been trying to chose a healthy recipe that is non cream based. Since mushrooms are a favorite at our house I discovered this recipe with little ingredients and much flavor (a little sherry goes a long way). I used fresh portabella, crimini and shitake mushrooms that I purchased at our local farmers market. Enjoy it with some crusty bread (whole grain if possible) as a full meal. Keep healthy and fit by eating a bowl of tasty soup! Ingredients:
2 Tbs. unsalted butter (I used salted butter about 1 1/2 Tbs.) |
2 Tbs. olive oil |
1 medium onion, cut into medium dice (to yield about 1-1/2 cups) |
4 cloves garlic, minced |
3/4 lb. fresh shiitake mushrooms |
2 1/2 Tbs. fresh thyme leaves |
4 cups homemade or low-salt chicken broth or vegetable broth |
1/4 cup half-and-half |
3 Tbs. dry sherry |
1 Tbs. soy sauce |
Kosher salt and freshly ground black pepper |
Directions:
1. Melt the butter and olive oil in a 5-qt. or larger stockpot over medium-high heat. Add the onion and cook until it’s beginning to brown (resist the urge to stir too often), about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. each salt and pepper; cook until the mushrooms become limp, 2 to 4 minutes.
2. Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer,
3. and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce. Add more salt and pepper to taste, if needed, and reheat. Garnish each serving with a small pinch of the remaining 1 tsp. thyme.
|
|