Ingredients
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5 cups sliced fresh mushrooms
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1 ½ cups chicken stock
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½ cup chopped onion
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⅛ teaspoon dried thyme
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3 tablespoons butter
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3 tablespoons all-purpose flour
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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1 cup half-and-half or heavy cream
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1 tablespoon sherry
Directions
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Gather all ingredients.
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Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
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Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
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Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
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Bring soup to a boil and cook, stirring constantly, until thickened.
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Stir in sherry. Taste and season with more salt and pepper if needed.
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Enjoy!
Nutrition Facts (per serving)
165 | Calories |
11g | Fat |
14g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 165 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 7g | 33% |
Cholesterol 31mg | 10% |
Sodium 408mg | 18% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 12% |
Total Sugars 6g | |
Protein 5g | 10% |
Vitamin C 7mg | 7% |
Calcium 61mg | 5% |
Iron 3mg | 14% |
Potassium 568mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.