Using wild mushrooms rather than regular button mushrooms adds great flavor to this creamy soup�try a blend of shiitake, cremini or porcini. If you prefer to avoid alcohol, replace the sherry with an additional 1/2 cup of broth.
1. Melt butter in a large saucepan over high heat. Add onion and saut? until soft, about 3 minutes. Add garlic and saut? until fragrant, about 30 seconds. Add mushrooms, salt and pepper; saut? until soft and light brown, about 10 minutes. Add broth and sherry; simmer to allow flavors to blend, about 5 minutes.
2. Transfer soup to a blender. Holding blender lid down firmly with a folded kitchen towel, blend at low speed to pur?e (you may have to work in batches). Return soup to saucepan; bring back to a simmer over medium heat. Add cream and simmer, stirring constantly, until soup is thick, about 5 minutes. Serve right away or refrigerate in an airtight container for up to 3 days. Reheat before serving.
Tip: Feel free to add a small side salad to make this a complete lunch
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 168 | ||
Calories from Fat: 120 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 42.4mg | 13 % | |
Sodium 13.7mg | 0 % | |
Potassium 239.2mg | 6 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.2g | ||
Protein 2.5g | 4 % | |
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: 168
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