About 6-8 servings
1 pound of mixed mushrooms, cleaned and sliced
1 medium sized yellow onion, cleaned and diced
2-3 garlic cloves, diced
3 cups of vegetable or mushroom broth
2 ounces of sherry
1 tablespoon of soy sauce
1 cup of 1% or 2% low fat milk
Olive oil & tablespoon of butter
1 tablespoon of paprika
2 teaspoons of dried dill
1 teaspoon of dried thyme
Salt and pepper
Add olive oil and melt butter in a large soup pot over medium-high heat; cook mushrooms, onion and garlic until mushrooms give off their juices; reduce heat to low.
Continue to cook, stirring often, until juices evaporate and the mushrooms are gold brown about 10-12 minutes. Add vegetable broth, sherry and soy sauce. Add spices and salt and pepper to taste. Cover and simmer on low heat about 20 minutes.
Transfer soup to blend in small batches and puree on high speed until smooth and thick.
Return to soup pot and stir in milk. Keep on low heat.
Puréeing gives this soup a creamy texture without all of the extra calories and fat from a more traditional cream based soup.
Reserve a few cooked mushrooms to garnish each soup bowl.