Cream of Mushroom Soup with Sherry

Total Time
55mins
Prep 20 mins
Cook 35 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

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.

5 5

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!

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