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Cream of Mushroom Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
1 each garlic clove -- sliced thin
1 cup onion -- diced
1 1/2 pounds mix of portabella and button mushrooms -- sliced thin
1 teaspoon salt
1 tablespoon lemon juice
5 tablespoons flour
4 cups vegetable stock
1/2 cups heavy cream
1/2 cups half and half
1 tablespoon dry sherry
1 teaspoon finely chopped fresh marjorium
freshly ground pepper

In a large stockpot, melt butter and saute onions until soft. Then add garlic, cook for 1 minute, add onions.

While onions are cooking, slice mushrooms.

Add mushrooms and cook on high until they release their liquid (7 minutes).

Sprinkle flour slowly over the mushrooms, waiting for flour to be absorbed (no lumps), stirring constantly.

Stir in salt, lemon juice, stock, cream, half and half and sherry. Bring to a boil, reduce heat, simmer for 30 minutes more.

Add fresh herbs.

Description:
"A creamy, earthy soup with savory mushrooms sauteed in butter and garlic and finished with sherry"

Per Serving (excluding unknown items): 275 Calories; 16g Fat (52.6% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 1495mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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