Creamy Sherry Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
1 pound brown crimini mushrooms or baby bellas |
2 tablespoons butter |
1 small yellow onion, chopped |
2/3 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 |
1/4 teaspoon dried sage |
Directions:
1. 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.
2. 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.
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