By Michelle S. on November 29, 2005
Photo by Derf
Photo by Derf
"This soup tastes unbelievably rich! It is diabetic friendly having 2 vegetable exchanges and 1 fat exchange per serving. It is also low carb! For a different texture leave the sliced mushrooms out of the pureeing step and add them in with the sherry at the end."
Serving Size: 1 (307 g)
Servings Per Recipe: 6
"Very delicious soup - possibly the best soup I've made at home. I used a mixture of white button and crimini mushrooms, and leeks instead of celery. Otherwise made as directed and chose to puree the mixture in the blender and then add the mushrooms set aside. I will definitely make this recipe often as it is just about perfect - tasty, low in fat, has lots of veggies and easy to make. Thanks, Michelle!"
"Absolutely delicious soup, I used my stick blender and pureed the lot. I added another 2 cups of beef broth as well and it was still lovely and thick, great soup, thanks for sharing."
"Delicious!and easy too! Made this for lunch today and the rest for the freezer for future lunches.Lovely flavour. DH is not too fond of mushrooms so I elected to puree all of the mushrooms, he loved the soup! The addition of the sherry adds so much flavour to the soup. I just did a light puree on it so it was quite thick and very delicious. Thanks for sharing this lovely keeper!"