A quick and easy recipe that can be made in your slow cooker. With only 20 minutes prep time, this delicious mushroom soup with sherry is sure to become a new low-calorie staple.

[cooked-sharing]

Mushroom Soup with sherry
Yields34 Servings
 4 boiling water
 2 dried porcini mushrooms
 1 tbsp cornstarch
 1 tbsp low-sodium soy sauce
 0.63 tsp kosher salt
 0.50 tsp black pepper
 2 tbsp olive oil
 2 sliced shallots
 1 garlic clove, minced
 1 cup dry sherry
 3 sliced assorted mushrooms (cremini, portobello, shiitake, and button)
 1.50 tbsp chopped fresh thyme
 0.33 cup heavy cream
1

Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes. Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside. Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids. Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.

2

Heat the oil in a medium-sized nonstick skillet over medium-high. Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes. Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.

3

Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker. Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours. Uncover and cook until slightly thickened, about 20 minutes. Transfer 2 cups of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth, about 10 seconds. Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.

Source: Eating Well

Active time: 20 minutes

Total: 5 hours

Equipment: Slow Cooker

Nutrition Facts

Serving Size 12 Servings

Servings 34


Amount Per Serving
Calories 101
% Daily Value *
Total Fat 5g8%
Saturated Fat 2g10%
Sodium 173mg8%
Total Carbohydrate 11g4%
Dietary Fiber 2g8%
Sugars 4g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 boiling water
 2 dried porcini mushrooms
 1 tbsp cornstarch
 1 tbsp low-sodium soy sauce
 0.63 tsp kosher salt
 0.50 tsp black pepper
 2 tbsp olive oil
 2 sliced shallots
 1 garlic clove, minced
 1 cup dry sherry
 3 sliced assorted mushrooms (cremini, portobello, shiitake, and button)
 1.50 tbsp chopped fresh thyme
 0.33 cup heavy cream

Directions

1

Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes. Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside. Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids. Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.

2

Heat the oil in a medium-sized nonstick skillet over medium-high. Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes. Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.

3

Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker. Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours. Uncover and cook until slightly thickened, about 20 minutes. Transfer 2 cups of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth, about 10 seconds. Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.

Mushroom Soup with Sherry

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