Directions:
- Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender.
- Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside.
- In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended.
- Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.28 Kcal (679 kJ) | ||
| Calories from fat | 39.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Cholesterol | 12.55mg | 4% | |
| Sodium | 699.75mg | 29% | |
| Potassium | 321.39mg | 7% | |
| Total Carbs | 19.52g | 7% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 6.15g | 25% | |
| Protein | 8.31g | 17% | |
| Vitamin C | 23.4mg | 39% | |
| Iron | 29.1mg | 162% | |
| Calcium | 66.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 51.71 Kcal (216 kJ) | ||
| Calories from fat | 12.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 7% | |
|---|---|---|---|
| Cholesterol | 4mg | 4% | |
| Sodium | 222.96mg | 29% | |
| Potassium | 102.4mg | 7% | |
| Total Carbs | 6.22g | 7% | |
| Sugars | 2.15g | 27% | |
| Dietary Fiber | 1.96g | 25% | |
| Protein | 2.65g | 17% | |
| Vitamin C | 7.4mg | 39% | |
| Iron | 9.3mg | 162% | |
| Calcium | 21.1mg | 7% | |
* 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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