Rich Mushroom Soup [Bulkbites.com]

• Servings: 8
• Time: 50 minutes

Mushrooms are rich in key nutrients like potassium, protein, dietary fiber, magnesium, iron, vitamin D and calcium. Eating mushrooms is beneficial in that they strengthen the immune system and controls the cholesterol levels in the body. Another important benefit of eating mushrooms is normalization of blood sugar levels.

Nutrition

• calories: 118
• protein: 6
• carbs: 20
• fat: 2
• saturated fat: 0.26
• polyunsaturated fat: 0.01
• monounsaturated fat: 0
• cholesterol: 3
• sodium: 130
• potassium: 325
• dietary fiber: 2.01
• sugars: 3.21
• vitamin a: 0
• vitamin c: 2
• calcium: 8
• iron: 0
• magnesium: 0
• complex carbs: 14.78
• other fats: 1.73

Ingredients

• 1 dash Salt, table
• 1 dash Spices, pepper, black
• 0.25 cup All-Purpose Flour
• 2 tsp Thyme, fresh
• 0.25 1 cup Dry Sherry
• 23 piece whole Mushrooms, shiitake, raw
• 1 cup 1% low fat milk
• 4 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth
• 2 3.5 oz Button Mushrooms
• 1 tbsp chopped Garlic
• 1.5 cup, chopped Onions, raw
• 1 slice Plain Butter
• 1 serving Lundberg Risotto Porcini Wild Porcini Mushroom
• 1 1 cup Hot water

Instructions

• Add flour in a small pan and heat it under medium heat until it turns light brown. Transfer the flour to a plate and allow it to cool.
• In a bowl, combine porcini mushrooms and hot water. Keep it aside for at least 20 minutes. Strain the mushrooms and keep the liquid for later. Chop the mushrooms.
• Melt some butter in another pan over medium heat. Add onion and saute until they become tender.
• Now add salt, pepper, thyme and garlic and continue to saute for another few seconds. Add button mushrooms, reserved liquid and chopped porcini mushrooms and continue to cook for another 3 minutes.
• Add toasted four and stir well. Transfer the contents to a pan and bring to a boil. Reduce the heat and simmer for at least 15 minutes.
• Add milk and simmer for another 10 minutes; whilst stirring continuously. Remove from heat. Now add sherry and half and half (cream).
• Pour 2 cups of soup in a blender. Blend until you get a smooth mixture. Now transfer the blended mixture to a pan and heat it under low heat for about 5 minutes.
• Divide soup equally among 8 bowls. Sprinkle with parsley and serve hot.