Cream of Mushroom Soup with Sherry

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

Preparation

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.