Cream of Mushroom Soup with Sherry

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

• Ready In: 55 mins
• Serves: 12
• Yields: 12 cups

Ingredients

• 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 1/2ounce) 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.