Cream of Mushroom Soup with Sherry

Tracy K's Note:

Source: Cooking Light magazine. This soup is just 1 point per cup, for those counting points. DBMNMR

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Serves: 12

Yield: 12.0 cups

• 2 teaspoons olive oil
• 2 cups chopped onions
• 1 cup thinly sliced carrot
• 2/3 cup chopped celery
• 8 cups sliced button mushrooms (about 1.5 pounds)
• 4 cups sliced shiitake mushroom caps (about 7 ounces)
• 2 cloves garlic, minced
• 1 cup water
• 1 teaspoon dried rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (14 1/2 ounce) cans reduced-sodium chicken broth
• 6 tablespoons half-and-half
• 1/4 cup dry sherry
• parsley, for garnish (optional)
• parmesan cheese, for garnish (optional)

Directions:

1. Heat oil in a Dutch oven over medium high heat.
2. Add onion, carrot, and celery; saute 6 minutes or until tender.
3. Reduce heat to medium; add mushrooms and garlic.
4. Cook 7 minutes or until mushrooms are tender, stirring frequently.
5. Add water, sage, salt, pepper, and broth; bring to a simmer.
6. Cover and simmer for 25 minutes.
7. Remove from heat, cool for 5 minutes.
8. Place half of mushroom mixture in a blender or food processor; process until smooth.
9. Pour pureed soup into a large bowl.
10. Repeat procedure with remaining mushroom mixture.
11. (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
12. Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
13. Sprinkle each serving with minced fresh parsley and/or parmesan cheese.

Reviews

[Rita~]

So full of flavor. Any recipe that starts with a triology of onions, carrots, and celery you just know will be good. And then low in fat! Just yummy! I did have left over mushrooms that I used in this recipe. It was a mix of dried and fresh(Porcini, Button, Potabella,Lobster and Shitake)Thanks for a very rich tasting soup. Don`t skip the sherry it adds a wonderful richness to the soup.

[Manami]

Hello Tracy K, I have made this soup quite often and it has always been a hit! I happen to like this on a cold evening, sitting by a fire! I usually serve it with some type of "elegant toast". Thank you for posting the recipe - it is a hit! It tastes wonderful!

[Chef #925093]

This is a wonderful and easy to prepare recipe. I substitued oyster mushrooms for shiitake and added button mushrooms. It was simply delecious.