Nutrition Information (per serving)
calories
110
protein
3 g
sodium
287 mg
carbohydrates
9 g
fat
5 g
fiber
2 g
cholesterol
13 mg
Servings
6 (¾ cup ea.)
Ingredients
2 tsp unsalted butter
1¼ cups chopped yellow onion
1/2 Tbsp minced garlic
6 cups sliced button mushrooms
¼ cup white wine
¼ cup dry sherry
2⅔ cups vegetable stock
⅔ cup half and half
¾ tsp sea salt
⅛ tsp freshly ground black pepper
Instructions
- In a large saucepan, melt butter. Add onions and garlic and sauté until onions are translucent.
- Add 5½ cups sliced mushrooms (reserve ½ cup for later) and cook over medium-high heat until mushrooms just start to brown. Add white wine and sherry and reduce liquid by half.
- Add vegetable stock. Bring to a simmer and cook for 5 minutes.
- Remove from heat, stir in half and half and pour into a blender container.
- Puree soup until smooth. Pour soup back into saucepan and stir reserved mushroom slices, salt and pepper. Allow soup to simmer for 2 to 3 minutes, and serve.
