Cream of Mushroom Soup

Written by 
The Canyon Ranch Kitchen

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 
  1. In a large saucepan, melt butter. Add onions and garlic and sauté until onions are translucent.
  2. 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.
  3. Add vegetable stock. Bring to a simmer and cook for 5 minutes.
  4. Remove from heat, stir in half and half and pour into a blender container.
  5. 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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.