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.
It was so delicious!!! I omitted the sage and I used baby portabellas for half of the button mushrooms and it gave it a stronger earthy flavor. ALSO, I garnished with a little white truffle oil and it was outstanding!
I thought it was good, my mushoom freak boyfriend loved it. Fairly quick, didn't get the sherry taste at all. I did forget the extra cup of water, which I am gald as it was not particularly creamy soup without it anyway.
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