Cream of Mushroom Soup
This recipe was adapted from Cooking Light by way of myrecipes.com. Many times when I want to make something in particular I just Google the recipe.
I love soups because they are easy and nutritious. When I take them to work for lunch, I can feel good about what I am eating. They are both healthy and inexpensive. A Midtown Manhattan lunch costs approximately $9 - for a sandwich or for noodles. Wouldn't you rather pack a hearty vegetable-based soup and a few slices of baguette?
- 20 small or medium-sized mushrooms (10 brown, 10 white)
- 1 large onion
- 1 carrot
- 2 stalks celery
- 3 Tbs olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp rubbed sage
- 1 Tbs crushed garlic
- 4 cups no-salt organic chicken broth
- 1/4 cup sherry
- 4 Tbs half & half
Sautee chopped onion, carrot and celery in olive oil until tender. Add chopped mushrooms and garlic and sautee until tender. Add sage, salt and pepper, stirring until incorporated. Add chicken broth and let simmer 20 minutes.
Blend mixture in multiple batches in food processor. Put mixture in pot and cook on low for 10 minutes, adding sherry and half & half.
I hope you enjoy this easy and healthy cream of mushroom soup!