Creamy Mushroom Soup
Submitted by Anonymous on Thu, 06/12/2008 - 20:46.
Ingredients:
2-1/2 cups fat-free beef stock or chicken stock
1 cup diced peeled potatoes
14 ounces button mushrooms, sliced (any variety may be used, for a richer soup add shitake or oyster)
1 cup onions, chopped
2 tsp garlic, crushed
1/2 cup fat-free milk
1/3 cup cooking sherry or Madeira wine
salt and black pepper
non-fat cooking spray
Instructions:
- Spray medium saucepan with non-fat cooking spray; sauté garlic and
onion until softened, approximately 10 minutes. - Add stock and potatoes;
cover and simmer for 20-25 minutes or until softened. Puree in food
processor until smooth. Return to saucepan and set aside. - Spray skillet
with non-fat cooking spray; sauté mushrooms until softened. Add cooking
sherry or Madeira wine and cook for 2-3 minutes. Add to soup and stir
thoroughly. Warm milk in microwave, once warm add to soup mixture and
stir until combined.
(Either sherry or Madeira will add a unique sweetness to soup.)
Number of Servings:
4
Nutrional Content:
Calories 142
Fat 0.5 g
Protein 24.2 g
Recipe
from Wellspring Culinary Instructor Chef
Erin Gaughan
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