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Deborah

Deborah Dana
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Recipe of Light Mushroom Cream
Recipe

Light Mushroom Cream

35 mins
Half
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A rich cream of mushrooms with a rich flavor of white wine and sherry and without so many calories.
Learn more about Deborah Dana

Ingredients

6 portions
  • 6 cups mushroom, washed and chopped
  • 2 teaspoons unsalted butter
  • 1 cup onion, finely chopped
  • 1/2 tablespoons garlic
  • 1/4 cups white wine
  • 1/4 cups sherry
  • 3 cups chicken soup, low in salt homemade
  • 2/3 cups light cream
  • 3/4 tablespoons coarse salt
  • to taste black pepper, to taste

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.

PRESENTATION

You can serve the soup with a spoonful of cream or yogurt and small squares of bread.

TIPS

To make it more light you can also use natural yogurt instead of cream. Be careful when liquefying hot soup. Each serving contains 110 calories.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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