Creamy Sherry Mushroom Soup recipe
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Ingredients
- 1 pound brown crimini mushrooms or baby bellas 2 tablespoons butter 1 small yellow onion, chopped ⅔ cup Holland House® Sherry Cooking Wine 2 tablespoons flour 3 cups whole milk 1 (14 ounce) can reduced-sodium chicken broth 1 teaspoon soy sauce ¼ teaspoon dried sage
Nutrition Info
- 144.3 caloriescarbohydrate: 9.9 gcholesterol: 17.6 mgfat: 6 gfiber: 1.5 gprotein: 6.5 gsaturatedFat: 3.6 gservingSize: -sodium: 266.7 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Creamy Sherry Mushroom Soup
Directions
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Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot, melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. Sprinkle flour over mushrooms, stir in milk, broth, soy sauce and sage. Bring to a boil, then immediately reduce heat. Simmer gently 10 minutes, stirring occasionally.
Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.