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|
|Calories from Fat: 73 (11%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 648
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