CREAMY POTATO-MUSHROOM SOUP

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Creamy Potato-Mushroom Soup image

This soup is nice thick and creamy soup for a cold day. The bacon, garlic and shallots add a nice light flavour. Nothing overpowering. This soup is very filling. Use 1% milk to cut down on the calories. I served this with a salad.

Provided by heather in Ont

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices bacon
4 cups chopped cremini mushrooms
1/2 cup chopped shallot
1 -2 garlic clove, minced (adjust to your taste)
3 1/2 cups yukon gold potatoes or 3 1/2 cups baking potatoes, cubed
14 ounces chicken broth (fat free low sodium)
2 cups milk (1% low fat)
2 tablespoons cream sherry
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook bacon in a Dutch oven over medium heat until crisp.
  • Remove bacon from pan; crumble and set aside.
  • Add mushrooms , shallots and garlic to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
  • Add potato and broth to pan, bring to a boil. Cover, reduce heat, and simmer.
  • Place potato mixture in a food processor or blender, and process until smooth.
  • Return the potato mixture to the pan.
  • Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated.
  • Ladle soup in to bowls and top with crumbled bacon.

Nutrition Facts : Calories 279.1, Fat 7.1, SaturatedFat 3.6, Cholesterol 19.8, Sodium 724.3, Carbohydrate 42, Fiber 3, Sugar 3.6, Protein 11.9

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