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HEARTY MUSHROOM SOUP

List of Ingredients




HEARTY MUSHROOM SOUP
Servings: 6
Source: Family Circle's "All-time Favorite Recipes"

INGREDIENTS
1/2 cup chopped onion
3 strips bacon, diced
1 pound mushrooms, thinly sliced
1/3 cup all-purpose flour
5-3/4 cups (46 ounces) chicken broth
1 cup hot water
1 small packet lower-sodium chicken bouillon granules
1-1/4 pounds all-purpose potatoes, peeled and cubed
2 tablespoons dry sherry
1/2 cup heavy cream
1 tablespoon chopped fresh parsley

DIRECTIONS
1. Cook onion and bacon in a Dutch oven over medium heat until onion is
golden, 2 to 3 minutes. Add mushrooms; cook until liquid evaporates,
about 8 minutes. Add flour; cook, stirring, about 1 minute.
2. Stir broth, water and bouillon granules into saucepan. Add potatoes
and sherry; simmer 15 minutes or until potatoes are tender. Transfer
4 cups of soup mixture to a food processor. Puree and return to pot.
Stir in cream. Genly reheat, stirring occasionally.
3. Ladle into soup bowls. Garnish with parsley.

Nutritional Information:
Calories: 222; Protein: 6 grams; Fat: 12 grams; Carb: 22 grams
Exchanges: 1-1/2 Starch; 1 Low-Fat Meat; 1 Fat

Recipe