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Sherried Mushroom Soup - Recipe

You can use dried chanterelles to make Sherried Mushroom Soup


2 qt.s beef broth, organic, reduced sodium
1/3 cup dry sherry
2 oz. dried mushrooms (chanterelle or porcini)
1 Tbsp. no trans fat margarine or olive oil
1 medium onion, chopped
2 lbs. fresh mushrooms, sliced thin
1 cup fat free half & half
Sea salt and fresh pepper to taste


  1. Place 1 cup beef broth in microwaveable bowl and heat in microwave for 2 minutes.  Add dried mushrooms and sherry, set aside.
  2. Meanwhile, melt margarine or olive oil in large soup pot.  Add onions and sauté for 5 minutes until onions are soft.  Add fresh mushrooms and sauté for 5 more minutes.
  3. Add dried mushrooms and broth-sherry mixture to soup pot.  Add remaining broth, bring to a boil, and then simmer for 15 minutes.
  4. Working in batches, puree soup in blender or food processor.  Return soup to pot and season with salt and pepper
  5. Add fat free half & half and heat for another 2 minutes

Serves:  8
Calories per serving:  150
Calorie equivalent:  1 carbohydrate, 1 vegetable

Paulette Lambert, R.D., C.D.E.
Recipe created by Paulette Lambert, R.D., C.D.E. (pictured). Lambert is director of nutrition for California Health & Longevity Institute, located within Four Seasons Hotel Westlake Village. With more than 25 years of experience in private practice after an extensive clinical education, Lambert has wide-ranging experience in clinical nutrition and the development of individualized dietary plans.

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