November featured recipe: Autumn mushroom soup

12 servings

2 T olive oil or butter
cup fresh onion, chopped
cups fresh mushrooms (mix of types), sliced
1 1/2 tsp
dried parsley
bay leaf
1/4 tsp
dried thyme (or 1 tsp fresh)
1/2 tsp
1/4 cup
1/2 tsp
fresh lemon juice
1 qt
chicken broth, or vegetable broth
1 cup
whipping cream, or evaporated milk

  1. Heat oil in a large stockpot.
  2. Add onion & mushrooms, sauté until vegetables are tender (about 8-10 minutes).
  3. Add seasonings, sauté, stirring frequently, 8 minutes.
  4. Add sherry, lemon juice & broth. Stir well, including scraping bottom of pot. Bring to a boil; reduce heat; simmer 20-25 minutes.
  5. To thicken, puree 2 cups soup in blender until smooth.
  6. Stir puree back into rest of soup in pot.
  7. Finish with cream / milk. Bring back to 1800F. Serve hot.

*Note: Substituting evaporated milk will reduce the calories by 20% and fat by 50%. 

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