CREAMY SHERRY MUSHROOM SOUP

Creamy Sherry Mushroom Soup image

Served as a walk-around appetizer in mugs or as a sit-down first course, this creamy soup is as easy as it is delicious -- a mushroom-lover's delight and relatively low fat. If you wish, prepare the soup a day or two in advance and refrigerate. Warm it up on the stovetop or microwave just prior to serving.

Provided by Holland House

Categories Trusted Brands: Recipes and Tips Holland House®

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound brown crimini mushrooms or baby bellas
2 tablespoons butter
1 small yellow onion, chopped
⅔ cup Holland House® Sherry Cooking Wine
2 tablespoons flour
3 cups whole milk
1 (14 ounce) can reduced-sodium chicken broth
1 teaspoon soy sauce
¼ teaspoon dried sage

Steps:

Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot, melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. Sprinkle flour over mushrooms; stir in milk, broth, soy sauce and sage. Bring to a boil, then immediately reduce heat. Simmer gently 10 minutes, stirring occasionally.
Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.

Nutrition Facts : Calories 144.3 calories, Carbohydrate 9.9 g, Cholesterol 17.6 mg, Fat 6 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 3.6 g, Sodium 266.7 mg, Sugar 4.7 g