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Wild Mushroom Soup

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Member since 2006
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Ingredients You'll Need

1/2 teaspoon butter
1/2 teaspoon olive oil
2 tablespoons finely chopped celery
2 tablespoons finely chopped shallots
2 tablespoons finely chopped carrot
Cooking spray
1 cup thinly sliced button mushrooms
2 cups thinly sliced shiitake mushroom caps
1 (14-ounce) can fat-free, less-sodium chicken 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 butter and oil in a large nonstick skillet over medium-high heat. Add celery, shallots, and carrot; saute 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.

Coat pan with cooking spray. Add button mushrooms; saute 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture.

Coat pan with cooking spray. Add shiitake mushrooms; saute 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.

Combine vegetable mixture and broth in a medium saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.

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