Description
This recipe is adapted from the New England Soup Factory Cookbook, aka the Bible of Soups.
Ingredients
1 T salted butter 5 points
2 whole cloves garlic 0 points
1 large Spanish onion, peeled and diced 0 points
1 cup diced celery 0 points
1 lb shitake mushrooms, sliced 0 points
2 large Portobello mushrooms, sliced 0 points
¼ lb chantrelle mushrooms, sliced 0 points
2 lbs Yukon Gold potatoes, peeled and quartered 20 points
6 cups fat free chicken stock 0 points
2 t. fresh thyme leaves 0 points
1 cup half and half 15 points*
Kosher salt, black pepper to taste 0 points
2 T dry sherry 2 points
2 t. Worcestershire sauce 0 points
Instructions
Melt the butter over medium-high heat in a large stockpot. Add garlic, onions, and celery. Saute’ for about 8 minutes. Add mushrooms and potatoes to pot. Saute for 5 minutes.
Add chicken stock to pot and bring to a boil, then turn heat down to medium and simmer until potatoes are cooked, about 30 minutes. Remove from heat.
Add thyme and puree the soup, either with a hand blender in the pot, or by batches in a regular blender or food processor. When soup is smooth, stir in the half and half, Worcestershire sauce, and sherry. Add salt and pepper to taste.
Serve hot with pretty sprinkle of fresh thyme to garnish.
Notes
Total points for recipe = 42, at 4 points per serving
* Substituting fat free half and haf would reduce the points for that ingredient from 15 to 5, making the soup just 3 points per serving.
- Prep Time: 15
- Cook Time: 45
- Category: soup
- Method: stovetop