Recipe by Holland House®
"Served as a walk-around appetizer in mugs or as a sit-down first course, this creamy soup is as easy as it is delicious -- a mushroom-lover's delight and relatively low fat. If you wish, prepare the soup a day or two in advance and refrigerate. Warm it up on the stovetop or microwave just prior to serving."
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brown crimini mushrooms or baby bellas
yellow onion, chopped
Holland House® Sherry Cooking Wine
1 (14 ounce) can
reduced-sodium chicken broth
Really good with a few tweaks. Double the mushrooms andsherry. Use half and half instead of milk with two cups instead of three. Curious about beef broth in place of chicken.
Really good! I did make two changes as we do not eat gluten or soy. I used arrowroot powder as the thickener and homemade worcestershire sauce instead of soy sauce. I also did not puree it as we like chunky soups. This recipe was super fast and really good. Even my picky eater loved it!
This is a very easy soup with EXCELLENT results! I did make some minor changes due to personal taste and lack of availability of ingredients -- first, I used shallots instead of an onion (for their milder flavor), and I also used a mixture of different kinds of mushrooms - both of which worked out fine. Don't bring soup to a hard boil at any time, just follow instructions as they are. After making the soup, I put it in a crockpot on Warm, then on LOW for a party that was several hours away - it kept the soup at a perfect temp and everyone LOVED it! Served it with snipped scallions to top it off and croutons which complimented it very nicely. Will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Sherry Mushroom Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 54
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