SBD-friendly Recipes
Saturday, November 08, 2003
Cream of Mushroom Soup
- 3 tablespoons your choice of butter substitute
- 2 tablespoons olive oil
- 3/4 cup finely chopped shallots
- 2 pounds white cultivated mushrooms, thinly sliced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper
- 1/3 cup cream Sherry
- 3 tablespoons wheat flour
- 3 1/2 cups low-salt chicken broth, reserving 1/2 cup
- 1/2 non fat milk
- Ground nutmeg to taste, about 1/4 teaspoon
- 1/2 cup lite sour cream
- In a large saucepan melt butter with the olive oil over moderate heat.
- Add the shallots and cook until tender, about 2 to 3 minutes.
- Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
- Add the Sherry and cook until evaporated.
- Remove a 1/2 cup of the cooked mushrooms and reserve.
- Stir in the flour and cook for 2 to 3 minutes.
- Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes.
- In a blender puree the soup in batches until smooth. For a very smooth soup, pass through a fine sieve.
- Return soup to saucepan, bring to a simmer and whisk in the milk.
- Add reserved chicken broth to achieve desired consistency.
- Adjust seasoning with salt, pepper and nutmeg.
- Lower heat and whisk in 1/4 cup of the sour cream.
- Keep soup warm but do not simmer or boil.
- Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.
