Makes 16 servings, about ¾ cup each
2. Add the rest of the mushrooms and potatoes and continue to sauté for an additional 5 minutes. Add the broth and bring to a boil. Simmer on medium-high heat until the potatoes are tender.
3. Remove from heat, add fresh thyme, and puree in blender or use a hand blender. Add the sherry, half and half, salt, pepper and worcestershire sauce.
4. In a small pan sauté the reserved mushrooms in a little cooking spray. Add the mushrooms to the soup and stir well.
Nutritional Notes: per serving: calories 61; fat 1g (sat .15g, mono >0.1g, poly >0.1g); iron 0.5mg; cholesterol 0.0mg; calcium 23mg; carbohydrate 12g; sodium 247mg; protein 2.5g; fiber 1.6g