Recipe by Tracy K
Source: Cooking Light magazine. This soup is just 1 point per cup, for those counting points. DBMNMR
Top Review by 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.
- 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 See How It's Made
- Heat oil in a Dutch oven over medium high heat.
- Add onion, carrot, and celery; saute 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 for 25 minutes.
- Remove from heat, cool for 5 minutes.
- Place half of mushroom mixture in a blender or food processor; process until smooth.
- Pour pureed soup into a large bowl.
- Repeat procedure with remaining mushroom mixture.
- (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
- Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
- Sprinkle each serving with minced fresh parsley and/or parmesan cheese.