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Cream of Mushroom Soup with Sherry

Yield 12 servings (serving size: 1 cup)
This soup is an elegant first course. Half-and-half and sherry enrich the soup and infuse it with flavor. Using a blender rather than a food processor gives the soup a silky texture.

Ingredients

  • 2 teaspoons olive oil
  • 2 cups chopped onion
  • 1 cup thinly sliced carrot
  • 2/3 cup chopped celery
  • 8 cups sliced button mushrooms (about 1 1/2 pounds)
  • 4 cups sliced shiitake mushroom caps (about 7 ounces)
  • 2 garlic cloves, minced
  • 1 cup water
  • 1 teaspoon dried rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 6 tablespoons half-and-half
  • 1/4 cup dry sherry
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 71
  • caloriesfromfat 24 %
  • fat 1.9 g
  • satfat 0.7 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 4.7 g
  • carbohydrate 8.4 g
  • fiber 1.9 g
  • cholesterol 3 mg
  • iron 1.2 mg
  • sodium 321 mg
  • calcium 26 mg

How to Make It

  1. 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.

  2. 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.