Directions:
- In a large saute pan over medium high heat add olive oil to coat. Add garlic, onion, carrots and celery and saute until onions are translucent. Add portobellos and button mushrooms and saute until tender, about 10 minutes.
- Add dry sherry to deglaze and bring to a simmer for 5 minutes. Then add chicken stock, heavy cream and thyme. Bring back to a simmer for until desired consistency is reached. Add salt and pepper, to taste, and serve in a demitasse cup.
- Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.22 Kcal (1307 kJ) | ||
| Calories from fat | 210.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.41g | 36% | |
|---|---|---|---|
| Cholesterol | 85.8mg | 29% | |
| Sodium | 214.49mg | 9% | |
| Potassium | 370.67mg | 8% | |
| Total Carbs | 13.42g | 4% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 7.45g | 15% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 40.6mg | 226% | |
| Calcium | 62.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 95.3 Kcal (399 kJ) | ||
| Calories from fat | 64.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 36% | |
|---|---|---|---|
| Cholesterol | 26.19mg | 29% | |
| Sodium | 65.47mg | 9% | |
| Potassium | 113.14mg | 8% | |
| Total Carbs | 4.1g | 4% | |
| Sugars | 1.69g | 22% | |
| Dietary Fiber | 0.52g | 7% | |
| Protein | 2.27g | 15% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 12.4mg | 226% | |
| Calcium | 19mg | 6% | |
* 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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