Cream Of Mushroom Soup With Sherry

---

Source: cooking light magazine. This soup is just 1 point per cup, for those counting points. Dbmnmr

---

Steps

---

Heat oil in a dutch oven over medium high heat.

---

Add onion , carrot , and celery.

---

Saute 6 minutes or until tender.

---

Reduce heat to medium.

---

Add mushrooms and garlic.

---

Cook 7 minutes or until mushrooms are tender , stirring frequently.

---

Add water , sage , salt , pepper , and broth.

---

Bring to a simmer.

---

Cover and simmer for 25 minutes.

---

Remove from heat , cool for 5 minutes.

---

Place half of mushroom mixture in a blender or food processor.

---

Process until smooth.

---

Pour pureed soup into a large bowl.

---

Repeat procedure with remaining mushroom mixture.

---

Return soup to pan.

---

Stir in half-and-half and sherry.

---

Cook over low heat 5 minutes or until throughly heated , stirring frequently.

---

Sprinkle each serving with minced fresh parsley and / or parmesan cheese.

---

Ingredients

---

olive oil, onions, carrot, celery, button mushrooms, shiitake mushroom caps, garlic, water, dried rubbed sage, salt, pepper, reduced-sodium chicken broth, half-and-half, dry sherry, parsley, parmesan cheese