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:
55mins
SERVES:
12
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

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.

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