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Light Creamless Mushroom Soup

Wood_slab_with_buttons__4_sliced_and_5_whole--sized

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24
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INGREDIENTS

5 lbs. (3 quarts) peeled russet potatoes, cut in 1/2" cubes
12 oz. (2 1/2 cups) finely chopped carrots
10 oz. (2 1/2 cups) finely chopped onions
2 tbsp. finely chopped garlic
4 oz. (1/2 cup) butter
5 lbs. (6 1/4 qt.) fresh white mushrooms, sliced
1 1/4 cups dry sherry
5 cups evaporated milk
5 cups chicken broth
1 tbsp. thyme leaves, crushed
1 1/4 tsp. salt
1/4 tsp. ground black pepper

INSTRUCTIONS

  1. 1
    Cook potatoes in water to cover until soft, about 10 minutes. Drain; set aside.
  2. 2
    Sauté carrots, onions and garlic in butter until tender. Add mushrooms; sauté until pale gold. Stir in sherry; cook 1 minute longer.
  3. 3
    Remove 2 1/2 cups mushroom mixture; set aside. In a food processor place in batches the mushroom mixture remaining in skillet and the potatoes; process until smooth. Pour into a pot. Add evaporated milk, chicken broth, thyme, salt, pepper and reserved mushroom mixture; simmer until heated through and flavors blend, 10 to 15 minutes. Season with additional salt and pepper, if desired.

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cuisines North & South American, Other North American
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