Cream of Mushroom Soup with Sherry

Recipe by Tracy K
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 12
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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