Cream Of Mushroom Soup With Sherry And Brie - 10g Carbs, 1g Fiber
3 tablespoons unsalted butter
1/2 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
1 teaspoon chopped fresh thyme leaves
2 cups sliced shiitake mushrooms
1 1/2 cups sliced oyster mushrooms
1 cup sliced button mushrooms
1/2 cup drained artichoke hearts, chopped
1/2 cup Sherry
4 ounces Brie rind removed, 1 cup
6 cups chicken stock
1/2 cup butter
1/2 cup flour
2 cups heavy cream
1/4 teaspoon freshly ground white pepper
Melt the butter in a 4 1/2-quart pan over low heat. Add the onion, celery, garlic, thyme and mushrooms, then sauté till onions are translucent, about 5 minutes, stirring often.
Add the artichoke hearts and cook for 3 minutes until heated through.
Add the Sherry and Brie and continue to cook, stirring often, for 2 minutes, until the Brie melts. Add the chicken stock and bring to a boil. Make a roux by stirring the butter and flour together in a small saucepan and cooking over low heat for about 8 minutes. Add the roux to the soup slowly to prevent lumps from forming and cook for 10 minutes until the soup thickens.
Add the cream and white pepper and simmer for 5 minutes more.
Makes 10 servings.
Calories 357, Fat 33 g, Carbs 10 g, Sodium 536 mg, Fiber 1 g.
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