Creamy Sherry Mushroom Soup

Served as a walk-around appetizer in mugs or as a sit-down first course, this creamy soup is as easy as it is delicious -- a mushroom-lover's delight and relatively low fat. If you wish, prepare the soup a day or two in advance and refrigerate. Warm it up on the stovetop or microwave just prior to serving.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 144 Calories

Ingredients

• 2 tablespoons butter
• ¼ teaspoon dried sage
• 1 teaspoon soy sauce
• 1 small yellow onion, chopped
• 3 cups whole milk
• 2 tablespoons flour
• 1 pound brown crimini mushrooms or baby bellas
• ⅔ cup Holland House® Sherry Cooking Wine
• 1 (14 ounce) can reduced-sodium chicken broth

Recipe Instructions

Step 1

Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot, melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. Sprinkle flour over mushrooms; stir in milk, broth, soy sauce and sage. Bring to a boil, then immediately reduce heat. Simmer gently 10 minutes, stirring occasionally.

Step 2

Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.