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Wild Mushroom Soup

    Makes 16 servings, about ¾ cup each
    Prep Time: 15 minutes
    Total Time: 30 minutes
    Ease of Preparation: Easy

  1 large spanish onion, diced
  1 cup diced celery
  1 tablespoon margarine
  3 cloves garlic
  1 lb shiitake mushrooms
  2 large portabello mushrooms
  ¼ lb chanterelle mushrooms
  2-3 large potatoes, peeled and quartered
  6-8 cups chicken broth (fat free, reduced sodium)
  ¼ cup half and half (fat free)
  kosher salt and freshly ground black pepper to taste
  2 teaspoons fresh thyme
  2 tablespoons sherry
  2 teaspoons worcestershire sauce

1. In a large stock pot, melt margarine and sauté garlic, onions and celery for 5-8 minutes. Slice all of the mushrooms and set aside a ½ cup for garnish.

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