Directions:
- Melt butter in a nonstick Dutch oven over medium-high heat. Add onion, celery and carrot; cook, stirring occasionally, until onion is softened, about 5 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. (Optional: Reserve enough of the slices of sliced white mushrooms to place a couples slices on top of each soup serving.) Stir in broth, salt and pepper; bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Remove Dutch oven from heat. Uncover and let cool 30 minutes.
- Puree soup in batches in food processor or blender. Return soup to Dutch oven; stir in half-and-half, sage and thyme. Cook, stirring occasionally, over medium heat until heated through, about 10 minutes. Optional: Top each bowl of soup with a couple slices of sauteed mushrooms.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.87 Kcal (389 kJ) | ||
| Calories from fat | 12.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 2% | |
|---|---|---|---|
| Cholesterol | 6.84mg | 2% | |
| Sodium | 379.52mg | 16% | |
| Potassium | 414.47mg | 9% | |
| Total Carbs | 15.8g | 5% | |
| Sugars | 4.7g | 19% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 5.59g | 11% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 54.5mg | 303% | |
| Calcium | 81.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 37.6 Kcal (157 kJ) | ||
| Calories from fat | 4.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.55g | 2% | |
|---|---|---|---|
| Cholesterol | 2.77mg | 2% | |
| Sodium | 153.67mg | 16% | |
| Potassium | 167.81mg | 9% | |
| Total Carbs | 6.4g | 5% | |
| Sugars | 1.9g | 19% | |
| Dietary Fiber | 1.12g | 11% | |
| Protein | 2.26g | 11% | |
| Vitamin C | 1.8mg | 8% | |
| Iron | 22.1mg | 303% | |
| Calcium | 33mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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