This simple mushroom soup is thickened with a bit of potato for a hearty, delicious, easy-as-pie soup with a texture that's thick enough to be filling, but made so without any cream. (Of course, if you feel like swirling in a bit of cream at the end for an even richer, more luxurious effect, you sure can!)
Serve it with a green salad and a hunk of crusty bread of an easy, healthful dinner, and try dressing up this soup with a tasty garnish, such as:
- Minced parsley (or other leafy green herbs)
- Chopped chives (or green onions)
- Drizzle of cream
- A few drops of extra virgin olive oil
- Crunchy croutons
- Dollop of whole milk, plain, unsweetened yogurt
- Spoonful of sour cream (or crème fraîche)
- A few dashes of your favorite hot sauce
- Rinse the mushrooms clean and pat them dry. Trim off and discard any dried stem ends. Roughly chop the mushrooms (don't be too fussy about the chopping; they get puréed in the end!).
- In a large pot, melt the butter or heat the oil over medium-high heat. Increase the heat to high and add the mushrooms and salt. Cook, stirring frequently, until the mushrooms release their liquid and start to brown, about five minutes.
- Meanwhile, chop the onion and the garlic. Add the onion to the mushrooms and cook, stirring frequently, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Meanwhile, peel and roughly chop the potatoes.
- Add the sherry to the pot and cook, stirring, about 2 minutes.
- Add the potatoes and broth and bring to a boil. Reduce the heat to maintain a steady simmer and cook until all the vegetables are extremely, falling-apart tender, about 10 minutes.
- Use a hand-held blender to completely purée the soup. Or, whirl it in batches in a blender or food processor (since you'll be whirling hot soup, be sure to place a kitchen towel over the blender to stop any potentially burning splatters from happening; alternatively, you can let the soup cool before whirling it). In any case, whirl the soup much longer than you think necessary—at least 2 or 3 minutes for each batch—to get a supremely smooth texture.
- Add salt and freshly ground black pepper to taste. Serve the soup hot, garnished as you like.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||3 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||4 g|