Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 * Exported from MasterCook * Sherried Mushroom Soup Recipe By :Lucy Saunders Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons safflower oil 3 cups thinly sliced yellow onion 3 cups thinly sliced fresh mushrooms 3 tablespoons fino sherry (flamed to remove alcohol) 4 1/2 cups vegetable stock 3 tablespoons low sodium tamari or soy sauce 1 1/2 teaspoons cornstarch -- or potato starch 3 ounces skim milk freshly ground pepper to taste Heat the oil in a 2-quart Dutch oven with a lid over medium-high heat. Add onions, stirring to coat evenly. Cook for 10 minutes or until golden. Add mushrooms, reduce heat, and cover. Simmer, covered, for 5 minutes. Remove cover and cook until juices evaporate. Stir mixture often to make sure it doesn't stick. Mix in sherry and stir. Add stock and tamari and bring to a simmer. Blend starch into cold milk, whisking well to remove any lumps. Stir starch mixture into soup to thicken it. Season to taste with pepper and serve hot. Source: " Seasonal Soups " Copyright: " 1991 by Lucy Saunders, Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 6g Fat (25.9% calories from fat); 7g Protein; 32g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 1840mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat. NOTES : Serves 4 to 6. The Heartland Spa in Gilman, Illinois, serves 3/4-cup portions of this soup to satisfy raging appetites with just 65 calories per serving. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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