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
Place 1 cup beef broth in microwaveable bowl and heat in microwave for 2 minutes. Add dried mushrooms and sherry, set aside.
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.
Add dried mushrooms and broth-sherry mixture to soup pot. Add remaining broth, bring to a boil, and then simmer for 15 minutes.
Working in batches, puree soup in blender or food processor. Return soup to pot and season with salt and pepper
Add fat free half & half and heat for another 2 minutes
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.