Hearty Mushroom Soup
Servings: 6 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 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. 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. Ladle into soup bowls. Garnish with parsley. Calories: 222 Protein: 6 g Fat: 12 g Carbohydrates: 22 g Exchanges: 1-1/2 Starch, 1 Low-Fat Meat, 1 Fat Source: Family Circle's "All-time Favorite Recipes" --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
