Thick, creamy, low-fat mushroom soup.
Serves: 6 person(s)
Preparation Time: 20 mins
3 Tbsp reduced-fat buttery spread or margarine
2 large carrots, chopped (6 oz each)
1 large onion, chopped (6 oz each)
1 tsp minced garlic
0.45 kg mushrooms, with stems, coarsely chopped
1/4 cup dry sherry
1 1/2 cup low-fat milk
1 cup chicken stock
1/2 tsp dried thyme leaves
1 pinch ground black pepper
In a large non-stick skillet, melt margarine over medium-high heat. Add carrots, onion, and garlic; cook, stirring frequently, until barely tender (about 5 minutes). Add mushrooms; cook and stir until mushrooms are tender (about 5 minutes).
Stir in sherry; cook for 1 minute. Remove 1-1/2 cup of the mushroom mixture; set aside.
In a food processor, place potatoes and remaining mushroom mixture from frying pan. Process until smooth. Pour into saucepan. Add milk, chicken stock, thyme, pepper and reserved 1-1/2 cup mushroom mixture. Simmer over medium-heat until heated through, about 10 minutes.
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