Plenty -- Creamy Mushroom-Sherry Soup

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* Exported from MasterCook *

 

Creamy Mushroom-Sherry Soup

 

Recipe By :Plenty, A Collection of Sarah McLachlan's Favourite Recipes, with

Chef Jaime Laurita

Serving Size : 8 Preparation Time :0:00

Categories : Plenty

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart lowfat milk

1 pound assorted mushrooms -- cleaned & sliced

3 tablespoons chopped garlic

3 tablespoons vegetable oil

1/2 cup sherry

3 tablespoons chopped parsley

1 large onion -- diced

3 tablespoons butter -- (to 4 tbsp)

1/2 cup unbleached white flour

salt & pepper to taste

 

In a heavy saucepan over low heat, heat milk and keep warm.

 

In a large skillet, saute mushrooms and garlic in 1 tablespoon of the oil until

golden, about 5 minutes. Stir in sherry and parsley and set aside.

 

In a large soup pot, saute onion in remaining oil and butter until translucent,

about 3 minutes. Sprinkle flour over top, stir, and cook about 1 minute.

Gradually whisk in warm milk and bring to simmer. Do not boil. Stir in

mushroom-sherry mixture. Reduce heat and simmer until thickened, stirring

frequently. Add salt and pepper to taste.

 

S(ISBN):

" 1-894160-01-0 "

Copyright:

" 1999 "

 

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Per Serving (excluding unknown items): 204 Calories; 11g Fat (51.0% calories

from fat); 6g Protein; 17g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol;

110mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1/2 Non-Fat Milk; 2

Fat.

 

 

Nutr. Assoc. : 20000 4204 0 0 0 0 0 0 5738 0