Homemade Cream of Mushroom Soup
From Eating Well magazine.
Servings 4 people
Ingredients
- 2 tablespoons olive oil
- 2 leeks chopped and then rinsed (or I think an equivalent amount of onion would work)
- 1 ½ pounds mushrooms sliced
- 1 cup dry sherry (you could experiment with other wines as well)
- ¼ cup whole-wheat flour
- 2 cups milk
- ½ cup parmesan cheese grated
- ½ cup sour cream
- ⅓ cup parsley flat-leaf, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Heat oil over medium heat. Add leeks (or onion) and cook, stirring occasionally, until just starting to brown, 4 or 5 minutes.
- Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 10 or 12 minutes.
- Add sherry (or other wine), increase heat to high and cook until most of the liquid has evaporated, about 5 minutes.
- Sprinkle the vegetables with the flour and stir to coat.
- Add milk; bring to a simmer and cook for 1 minute while stirring.
- Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from heat.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Homemade Cream of Mushroom Soup
Amount Per Serving
Calories 387
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 38mg13%
Sodium 581mg25%
Potassium 909mg26%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 13g14%
Protein 16g32%
Vitamin A 1650IU33%
Vitamin C 15.8mg19%
Calcium 357mg36%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.