Ingredients
Scale
- 1 T. butter
- 1 T. olive oil
- 20 oz. frozen or fresh mushrooms (I used the mixed blend of frozen mushrooms from Whole Foods)
- Salt And Pepper, to taste
- 1 whole medium onion, diced
- 2 stalks celery, sliced thin
- 3 cloves garlic, minced
- 2 T. chopped thyme, fresh
- 1/4 c. flour
- 2 T. sherry or marsala vinegar
- 1/2 t. honey
- 4 c. vegetable broth
- 1/2 c. half and half
Instructions
- Heat 1 tablespoon of butter and olive oil in a pot over medium-high heat.
- When melted, add mushrooms, onion, celery, garlic and thyme. Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes.
- Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper and stir constantly for 3 minutes, allowing the flour to cook. Slowly add the marsala/sherry plus honey, stirring while you add.
- Slowly pour in the vegetable broth stock. Continue stirring to reduce the likelihood of lumps.
- Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Using an immersion blender, blend soup. OR, if using a blender, cool soup before blending.
- Once blended, add the half and half and let it simmer.
- Adjust seasonings.
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 9.2 g
- Sodium: 885.1 mg
- Fat: 10.2 g
- Saturated Fat: 4.5 g
- Carbohydrates: 20.7 g
- Fiber: 2.5 g
- Protein: 6.8 g
- Cholesterol: 18.2 mg