SHERRY MUSHROOM CHOWDER
Make and share this Sherry Mushroom Chowder recipe from Food.com.
Provided by onlyme
Categories Chowders
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine mushrooms, onions, carrots, celery.
- sherry, thyme salt and pepper in a 3 quart saucepan.
- Place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated.
- Add 2 1/2 cups milk and all of the evaporated milk.
- Cook stirring until the mixture comes to a simmer.
- In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth.
- Stir into soup continue cooking and stirring until soup thickens and is bubbling.
- Divide into serving bowls top with parmesan cheese.
Nutrition Facts : Calories 253.2, Fat 1.7, SaturatedFat 0.9, Cholesterol 8.4, Sodium 538.2, Carbohydrate 33.4, Fiber 2, Sugar 10.6, Protein 16.8
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