Sherried mushroom soup
4
PREP TIME
10 min
Makes
4 to 6 servings
* PLUS Cooking time: 18 minutes
Ingredients
- 2 garlic cloves , minced, or 1 1/2 tsp bottled chopped garlic
- 1 large onion
- olive oil
- 2 250-g pkg sliced button mushrooms , about 4 cups
- 1 tsp dried thyme leaves
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 284-mL can undiluted chicken or beef broth
- 3 cups water
- 1/2 cup dry sherry
Instructions
- Mince garlic and chop onion. Lightly coat a large wide saucepan with oil and set over medium-high heat. Add garlic and onion. Stir frequently until onion is slightly softened, 3 minutes. Add mushrooms, thyme, salt and pepper. Stir often until mushrooms soften a bit and liquid evaporates, 5 to 7 minutes. The mushrooms and onion will brown a little. Stir in broth and water. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, about 6 to 8 minutes to develop flavour. Stir in sherry and cook, uncovered, 4 minutes. Taste and add more thyme and pepper, if needed. Ladle soup into warm bowls. Great with little toasts spread with herbed cream cheese or goat cheese. Soup will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months.
Nutrition (per serving)
- Calories
- 69,
- Protein
- 3.8 g,
- Carbohydrates
- 6.6 g,
- Fat
- 1.6 g,
- Fibre
- 1.6 g,
- Sodium
- 514 mg.
