Mixed Mushroom Soup
Serve with a slice of crusty French bread
1 teaspoon butter
1 teaspoon olive oil
1/4 cup finely chopped celery
1/4 cup finely chopped shallots
1/4 cup finely chopped carrot
2 cup thinly sliced button mushrooms
4 cups thinly sliced shiitake mushroom caps *
28 ounces low sodium chicken broth
2 teaspoon dry sherry
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Heat butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot; sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.
Coat pan with cooking spray. Add button mushrooms; sauté 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture. Coat pan with cooking spray. Add shiitake mushrooms; sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.
Combine vegetable mixture and broth in a medium saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.
*COOK'S NOTE: I have also replaced 1/2 of the shiitake mushrooms with oyster mushrooms with excellent results.
Per Serving (1 1/2 cup): 74 Calories; 2g Fat (24.6% calories from fat); 1g Saturated Fat; 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 22mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
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