PEA SOUP WITH MUSHROOM CREAM SAUCE

Pea Soup with Mushroom Cream Sauce image

Fresh garden peas combine with a hint of basil for a delightfully light spring soup. A unique mushroom drizzle adds extra depth to this beautiful creation. Sally Sibthorpe - Shelby Township, Michigan

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 12

Previous Next

Ingredients

1/2 pound sliced baby portobello mushrooms, divided
1 tablespoon butter
1/4 cup chopped onion
1 garlic clove, minced
1/2 cup half-and-half cream
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3/4 teaspoon salt, divided
5 cups fresh or frozen peas, divided
3 cups reduced-sodium chicken broth
2 tablespoons lemon juice
4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil

Steps:

Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender., Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside., In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended., Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.

Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges