Directions:
- Melt butter in large saucepan over medium-low heat.
- Add onion and celery, cover and cook until transparent, about 10 minutes.
- Stir in mushrooms and cook until softened, about 6 minutes.
- Add potato,water, thyme and pepper.
- Increase heat and simmer until potato is very soft, about 15 minutes.
- Puree mixture in processor or blender until smooth, stopping to scrape down sides of container.
- Return mixture to saucepan; add milk, cream, sherry and soy sauce.
- Heat through; do not boil.
- Ladle into bowls and garnish with sour cream.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.61 Kcal (601 kJ) | ||
| Calories from fat | 83.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 14% | |
|---|---|---|---|
| Cholesterol | 28.96mg | 10% | |
| Sodium | 495.9mg | 21% | |
| Potassium | 335.83mg | 7% | |
| Total Carbs | 9.08g | 3% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 4.07g | 8% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.6mg | 4% | |
| Calcium | 99.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 73.77 Kcal (309 kJ) | ||
| Calories from fat | 42.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 14% | |
|---|---|---|---|
| Cholesterol | 14.88mg | 10% | |
| Sodium | 254.73mg | 21% | |
| Potassium | 172.51mg | 7% | |
| Total Carbs | 4.66g | 3% | |
| Sugars | 2.62g | 20% | |
| Dietary Fiber | 0.66g | 5% | |
| Protein | 2.09g | 8% | |
| Vitamin C | 1.2mg | 4% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.3mg | 4% | |
| Calcium | 51.1mg | 10% | |
* 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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