Mushroom Soup

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For mushrooms lovers, this soup is as intense in mushroom flavour as it gets. And it’s packed with a variety so you get an assortment of mushroom’s phytochemicals. The recipe is from my book, The Enlightened Eater’s Whole Foods Guide.

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Mushroom Soup
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Makes 4 -6 servings or 6 cups/ 1.5 L

2 teaspoons  (10 mL) extra virgin olive oil
1/4 cup (50 mL) minced shallots
4 cups   (1 L) chopped  button mushrooms, about ¾ pound/375 g)
3  cups  (750 mL) chopped assorted  mushrooms  such as shiitake, portobello, oyster varieties (about  1/2 pound/ 250 g)
1/3 cup (75 mL) cooking sherry
6 cups (1.5 L)  sodium-reduced vegetable or chicken  broth
1 cup (250 mL) thinly sliced shiitake mushrooms (about 4 ounces/125 g)
Salt and  freshly ground pepper,   to taste
2 tablespoons (25 mL) chopped fresh parsley

Heat the oil in a heavy saucepan over medium heat. Add shallots and sauté until soft, about 3 to 5  minutes.  Add  chopped  mushrooms and cook on medium- high heat, stirring, until liquid is almost evaporated, about 10- 15 minutes.   Add  sherry  and cook for 3 to 5  minutes, or until sherry evaporates.   Add broth, bring to a boil and simmer for 20 minutes. Add sliced mushrooms and continue to cook until mushrooms soften, about 10 minutes.  Add salt   Season to taste with salt and freshly ground pepper.  Serve garnished with chopped parsley

Per serving nutritional information:
Calories:   55
Protein:  4 grams
Fat:   2 grams
Saturated Fat:  less than 1 gram
Carbohydrate:  7 grams
Dietary Fibre: 2 grams
Sodium: 130 milligrams