Thursday, November 26, 2009

Wild Mushroom Soup

Wild Mushroom Soup

Recipe by: Adapted from a Cooking Light Recipe

* 2 tablespoons finely chopped celery
* 2 tablespoons finely chopped shallots
* 2 tablespoons finely chopped carrots
* Cooking spray
* 1 C thinly sliced button mushrooms
* 1 C thinly sliced shiitake mushroom caps
* 1 (14-oz) can fat-free, less-sodium veggie broth
* 1 teaspoon dry sherry
* 1/2 teaspoon chopped fresh parsley
* 1/4 teaspoon chopped fresh tarragon
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon salt

Heat a large non-stick skillet over med.-high heat. Add celery, shallots, and carrot, sauté 3 min. or until lightly browned. Spoon vegetable mixture into a med. bowl.

Coat pan with cooking spray. Add button mushrooms; sauté 3 min. or until lightly browned. Add button mushrooms to veg. mixture. Coat pan with cooking spray, and add shiitake mushrooms, sauté 3 min. or until lightly browned. Add shiitake mushrooms to vegetable mixture.

Combine vegetable mixture and broth in med. saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, for 5 minutes. Serve, or chill (it works to make it ahead. Reheat over med. heat.)

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