Lacto(Veggie Life)Creamy Mushroom-Sherry Soup

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Creamy Mushroom-Sherry Soup

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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1 quart lowfat milk

1 pound assorted mushrooms, cleaned and sliced

3 tablespoons chopped garlic

3 tablespoons vegetable oil

1/2 cup sherry

3 tablespoons choppped parsley

1 large onion, diced

3 tablespoons to 4 tablespoons butter

1/2 cup unbleached white flour

salt and 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 for about 1 minute.

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

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

frequently. Add salt and pepper to taste.

 

Description:

" Lacto "

Source:

" Veggie Life, Spring, 2001, pg 44 "

 

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Per Serving (excluding unknown items): 71 Calories; 5g Fat (82.5% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 0 Vegetable; 1 Fat.

 

 

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