A rich cream of mushrooms with a rich flavor of white wine and sherry and without so many calories.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
In a large saucepan, melt butter over medium heat and brown onion and garlic until translucent.
Add 5 1/2 cups of the mushrooms (the last 1/2 cup is added at the end) and cook until they begin to brown. Add white wine and sherry and continue cooking.
Add the chicken stock and let the soup begin to boil. Reduce the heat and allow it to cook for 5 more minutes.
Remove from the heat, mix the cream and blend the soup.
Return the liquefied soup to the pot and add the 1/2 cup of leftover mushrooms. Season with salt and pepper and allow the soup to cook for 5 more minutes before serving.
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