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Tri-Mushroom Soup
Ingredients
-
1
tablespoon olive oil or cooking oil
-
8
ounces fresh mushrooms, sliced (3 cups)
-
2
ounces portobello mushroom, sliced into 1/2-inch-thick pieces
-
2
ounces shiitake, porcini, or other mushrooms, sliced into 1/2-inch-thick pieces
-
3
cloves garlic, minced
-
1/3
cup dry sherry (optional)
-
3
14 ounce can reduced-sodium chicken broth
-
1/2
teaspoon dried thyme, crushed or 1 tablespoon snipped fresh thyme
Directions
1. In a large saucepan, heat olive oil or cooking oil. Add all of the mushrooms and garlic. Cook, stirring occasionally, about 10 minutes or until mushrooms have softened and most of the liquid has evaporated. Stir in sherry, if desired. Cook for 2 minutes more.
2. Add the chicken broth and dried thyme (if using). Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in the snipped fresh thyme (if using). Ladle into soup bowls. Makes 6 servings.
Nutrition Facts
(Tri-Mushroom Soup)
- Servings Per Recipe 6,
- Calories 58,
- Protein (gm) 3,
- Carbohydrate (gm) 4,
- Fat, total (gm) 4,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 580,
- Percent Daily Values are based on a 2,000 calorie diet
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