Sherried mushroom soup
4
- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings
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 3.8g, Carbohydrates 6.6g, Fat 1.6g, Fibre 1.6g, Sodium 514mg.
