Shelly's Recipe

CREAM OF MUSHROOM SOUP WITH SHERRY

Category: Soups

2 tsp olive oil
2 cups chopped onion
1 cup thinly sliced carrot
2/3 cup chopped celery
8 cups sliced button mushrooms (about 1 1/2 lbs)
4 cups sliced shiitake mushroom caps (about 7 oz)
2 garlic cloves, minced
1-cup water
1 tsp dried rubbed sage
1/4 tsp salt
1/4 tsp black pepper
4 (14 1/2-oz) cans fat-free, less-sodium chicken broth
6 tbsp half-and-half
1/4 cup dry sherry
1/4 cup chopped fresh parsley

Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 6 minutes or until tender. Reduce heat to medium; add mushrooms and garlic. Cook 7 minutes or until mushrooms are tender, stirring frequently. Add water, sage, salt, pepper, and broth; bring to a simmer. Cover and simmer 25 minutes. Remove from heat; cool 5 minutes.

Place half of mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining mushroom mixture. Return soup to pan. Stir in half-and-half and sherry; cook over low heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle each serving with 1 tsp parsley. Serves 12