Cream of Mushroom Soup with Sherry
Cream of Mushroom Soup with Sherry might be just the soup you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 2g of fat, and a total of 61 calories. This recipe serves 12. It is perfect for Autumn. Head to the store and pick up pepper, garlic cloves, half-and-half, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.
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.