This soup is an elegant first course. Half-and-half and sherry enrich the soup and infuse it with flavor. Using a blender rather than a food processor gives the soup a silky texture.
Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery; saut? 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 25 minutes. Remove from heat; cool 5 minutes.
Place half of mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining mushroom mixture. Return soup to pan. Stir in half-and-half and sherry; cook over low heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle each serving with 1 teaspoon parsley.
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Serving Size: 1 Serving (1569g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 648 | ||
Calories from Fat: 73 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 19.6mg | 6 % | |
Sodium 92.3mg | 3 % | |
Potassium 2453.9mg | 65 % | |
Total Carbohydrate 133.7g | 39 % | |
Dietary Fiber 24.4g | 98 % | |
Sugars, other 109.2g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 648
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