Directions:
- In a large saucepan over medium heat, melt together the olive oil and butter, then add the onion, celery, and leeks, and sauté until translucent, about 5 minutes.
- Add the cleaned and trimmed sliced portabellos, garlic, and thyme and cook an additional 5 minutes, stirring often.
- Add the sherry and sauté until the liquid is reduced to about 1 tablespoon, about 5 to 7 minutes.
- Add the stock and increase temperature to bring to a boil, then reduce heat and simmer for 15 minutes; season to taste with salt and freshly ground pepper.
- Puree batches of soup in a well-covered blender, processing until smooth and all the soup has been made creamy.
- Return soup to saucepan and make sure it’s all heated through.
- Garnish servings with Parmesan cheese, and enjoy!
- Source: LA Times, Jan 26, 2005.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 751.1 Kcal (3145 kJ) | ||
| Calories from fat | 62.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 11% | |
|---|---|---|---|
| Cholesterol | 9.32mg | 3% | |
| Sodium | 27992.93mg | 1166% | |
| Potassium | 271.1mg | 6% | |
| Total Carbs | 132.1g | 44% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 82.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 256.59 Kcal (1074 kJ) | ||
| Calories from fat | 21.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 11% | |
|---|---|---|---|
| Cholesterol | 3.18mg | 3% | |
| Sodium | 9562.88mg | 1166% | |
| Potassium | 92.61mg | 6% | |
| Total Carbs | 45.13g | 44% | |
| Sugars | 1g | 12% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 1.34g | 8% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 28.1mg | 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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